Stuffed chickpea crepes

Try these! They are delicious!
To make my crepes, I adjusted Madhur Jaffrey’s recipe, using the same quantities of gram flour (140g) and water (250ml), but adjusting the spices. I used ½ tsp of cayenne, 1 tsp coriander, 3-4 crushed garlic cloves and ½ tsp chilli powder. You end up with something  that looks like this:
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My main tip is not to worry about the consistency of the batter – it’s a lot more watery than milk-and-egg based crepes but it cooks up fine. The quantity here makes about 4-6 large crepes depending on the size of your pan.

Step 1 Make batter
Step 2 Heat 1-2 tsp vegetable oil in a frying pan, evenly coating the base of the pan
Step 3 Pour in enough batter to cover the base of the pan with a thin layer, as you would for a standard crepe
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Step 4 Fry on a medium heat until the top of the pancake starts to form air bubbles, then flip using a spatula

Stuffed chickpea crepes Toppings! The possibilities are endless. I have covered mine with all sorts of things including:
• A layer of grated cheddar cheese, a handful of spinach and an egg
• A layer of leftover cooked rice mixed with leftover curry, and an egg
• Softened onions, spinach, egg
Once you have piled your toppings on, fold the crepe over into a half-moon shape and cook, turning once, until the egg is cooked to your liking.
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I find the topping holds together quite well and with a bit of care these can be wrapped up in foil and taken as a packed lunch.

Beware, these crepes are so scrumptious your pets may try to mug ypu for them. This is Gustav, looking hopeful.
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Thug Kitchen’s Peach Pancakes

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I’ve been enjoying Thug Kitchen a lot lately and decided to try out their peach pancakes over the weekend – shown here topped with banana,  strawberries and agave.

I have to say, my first reaction was disappointment: I made the batter the night before and the pancakes came out wet and stodgy despite extensive cooking.  So, imagine my surprise when I decided to use up the leftover batter midweek…the result was fluffy and delicious and exactly what I’d been expecting with my first try.

The difference?  I think in the meantime the heavy wholemeal flour had time to break down a bit…so next time round I’m going to experiment with different flours/flour mixes.

Fortunately my Goth is a huge fan of breakfast pancakes.

Paprikás pancakes

One a recent holiday to Budapest I feel in love with these pancakes, which I tried in a lovely traditional restaurant near the City Park. I couldn’t wait to try out my own take on them when I got home – here I’ve made the sauce less salty, reduced the calories by using low fat yoghurt and used flavourful chicken thighs instead of breast.

  • 6 chicken thighs, skin removed
  • 2 green peppers, sliced
  • 1 onion
  • 2 tbsp flour
  • 1.5 tbsp hot paprika
  • 1.5tbsp sweet paprika
  • 500ml chicken stock
  • 4-5 tbsp low-fat plain yoghurt
  • 1-2 tbsp vegetable oil
  • 6-8 plain pancakes (use your favourite recipe – I like this one)

Mix the flour with 1tbsp hot paprika and 1 tbsp sweet paprika. Heat the oil and dredge the chicken thighs in the flour, setting the leftover flour aside for later. When the oil is hot, fry the chicken thighs in batches until browned all over. Once done, keep the chicken in a plate or bowl while you fry the peppers and onions until the onion is soft. Add the chicken back to the pan with the chicken stock, then bring to the boil, cover, and turn down to a simmer for 45 minutes. Remove from heat and leave to cool slightly. Mix the reserved flour into 2tbsp of yoghurt and then stir into the stew. Finally, stir in the rest of the yoghurt.

To serve: remove the bones from the chicken pieces and shored the meat into the sauce, then use to fill or top the pancakes. Great with garden peas or a crunchy salad.