Waffles, Crepes and Pancakes by Norma Norma Miller Read Free Book Online Page B

maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
3. When hot, pour in a spoonful of batter and spread out to about 4–6 cm / 2–2½ inches across. As the blinis are small, cook several at the same time. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the blinis over and cook the second side for about 30 seconds. Lift out and keep warm.
4. Cook the remaining batter and keep warm.
5. Prepare the topping just before the blinis are cooked. Cut the salmon into strips and pull the dill leaves from the stalks.
6. Put salmon strips and a spoonful of soured cream on top of each blini. Add a little salmon roe, if using. Season with a little pepper and add a dill leaf. Serve with lemon wedges, to squeeze over.

Chestnut Flour Waffles with Mushrooms
    These waffles make me think of autumn, with their flour made from chestnuts and earthy mushrooms in the Italian way. Use your favourite selection of mushrooms.
    Serves 4
Waffles
55 g / 2 oz / ½ cup chestnut flour
55 g / 2 oz / ½ cup plain (all-purpose) flour
1 tsp baking powder
Pinch of salt
2 medium eggs
1 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Topping
2 shallots
350 g / 12 oz mixed mushrooms, such as button, oyster, chestnut, shiitake
1 tbsp olive oil
4 tbsp vegetable stock
2 tsp lemon juice
Freshly milled salt and black pepper
1 tbsp chopped parsley
1. Sift the chestnut flour, plain (all-purpose) flour, baking powder and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make asmooth batter the consistency of double (heavy) cream.
2. Preheat the waffle maker to ‘Medium’ heat.
3. When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.
4. Close the machine and cook for 4–6 minutes until golden brown.
5. Cook the remaining batter and serve warm.
6. To make the topping. Finely chop the shallots. Trim the mushrooms and cut in half, or slice if large.
7. Heat the oil in a frying pan and cook the chopped shallots for 5 minutes until softened without browning. Add the mushrooms and fry until golden. Stir in the vegetable stock, lemon juice, a little seasoning and parsley. Cook for 1–2 minutes until piping hot and serve with the warm waffles.

Spinach Pancakes with Tomatoes
    Red tomatoes are a striking contrast to the deep green spinach. You can always add a little fish or meat to the filling.
    Serves 4
Filling
14 oz / 400 g cherry tomatoes
1 tsp olive oil
2 tbsp red pesto
Freshly milled pepper
Pancakes
50 g / 1¾ oz fresh spinach leaves, or frozen
150 ml / ¼ pint / ⅔ cup milk
115 g / 4 oz / 1 cup plain (all-purpose) flour
Pinch of salt
2 medium eggs
Oil or melted butter
1. Cut the tomatoes in half. Heat the oil and pesto in a pan, add the tomato halves and cook for a few minutes until cooked. Season with a little black pepper.
2. Cook the fresh spinach leaves in 1 tbsp water until wilted. Whiz with a stick-blender until a purée. Pour into a jug and make up to 300 ml / ½ pint / 1¼ cups with the milk added to the spinach.
3. Sift the flour and salt into a bowl. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding the spinach and milk mixture to make a smooth batter the consistency of single (light) cream. Add a little more milk, if necessary. If time allows, cover and leave to stand for about 30 minutes.
4. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
5. When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula