Shrove Tuesday represents the start of Lent and the using up of luxury ingredients before 40 days of fasting; for many, that simply means one thing – Pancake Day!
This is one of the few times a year that family cooking turns into a competitive event, as we search for the perfect shape, thickness and – most importantly for many – the perfect toss. A typical British pancake is thin and usually topped with either lemon and caster sugar or syrup but, today, you’ll find people creating everything from sweet to savoury and from the simple to sophisticated. So, with just a few days to go, it’s time to start thinking about what might win you the title of Pancake King or Queen within your household this year.
If you fancy bringing something a little bit different to the table, why not give Jeff Galvin’s recipe a try.
Classically trained – and with a number of celebrated restaurants on his CV – Jeff is never happier than when behind the stoves, preparing his beloved French cuisine. Together with his brother Chris, the Galvins have built up a successful portfolio that includes several restaurants in London, including One Michelin Starred Galvin La Chapelle, as well as a Bib Gourmand awarded pub in Essex.
Gâteau of Crêpes, Caramelised Apples, Crème Normande
Jeff and Chris first tried this dish pancake in Normandy and it reminded them of their Gran. They love that it captures the flavours of a traditional tarte Tatin, as well how the whole family is able to join in with the preparation.
Ingredients:
Crepe Mix:
425ml milk
240g strong flour
4 medium eggs
40g salted butter
10g castor sugar
Filling:
10 peeled and cored apples, such as Cox’s, Golden Pippin, Braeburn or Pink Lady
75gr salted butter, diced into cubes
75gr castor sugar
25ml Calvados
To Serve:
200ml Crème Normande (Crème fraiche flavoured with Calvados)
Method:
Step 1 – Making the Mix
· Sieve the flour into a bowl, making a well in the centre.
· Break the eggs into a jug, whisk and pour in the well, then add the milk and sugar.
· Slowly incorporate the flour with a whisk, beating it to a smooth batter.
· Carefully melt the butter in a pan until it starts to foam and turns nut-brown. Remove from the heat and whisk into the batter.
· Allow the mixture to rest for an hour or so in the fridge.
Step 2 – Making the Crepes
· Heat a small, heavy pan, swirl with a little melted butter and pour the excess back for the next crepe.
· Using a ladle, pour in a small amount of batter – cover the base of the pan but keep it as thin as possible.
· Colour for 45-60secs, carefully flip with a palette knife, then cook the other side; slide out onto a warm plate. Repeat the process until the batter is used up.
Step 3 – Making the Filling
· Slice the apples into even 5mm pieces.
· Heat a thick-bottomed pan, melt the butter and sprinkle the sugar on top. Stir and allow to bubble until it takes on a golden straw colour, then remove from the heat.
Tip from the Chef: Take care and be sure to stand back if it ignites.
· Replace on the heat and stir in the apple slices, coating them with the caramel. After about 5mins, when it’s just cooked through, remove from the heat and allow to cool. Drain the excess caramel and set aside for plating.
Step 4 – Preparing the Gateau
· Line a small mould or saucepan (the same size as your crêpes), with a greaseproof paper circle.
· Build layers, starting with a crepe, then alternating with caramelised apple, and eventually finishing with a crepe.
Tip from the Chef: Start with your best crepe – as you will be working upside down – and keep each layer level by gently pressing down with something of a similar size and shape.
· Place a light weight on top and cover with clingfilm. Refrigerate for 4-6 hours or overnight.
· Uncover, release any juice by placing the palm of your hand on top and tipping the mould slightly. Then place a board on top and turn upside down to release the gateau. At the restaurant we sprinkle with icing sugar then brand with a hot poker, but you can leave natural.
Step 5 – To Serve
· Pour some caramel onto the plate, place a wedge of gateau on top and add some Crème Normande to the side.
Tip from the Chef: Use a squeezy bottle to pipe the caramel in zigzags. Finish with icing sugar or some candied orange zest.
