Durban - Things can get a bit confusing when it comes to naming what we call a pancake.
In the US, a pancake is called a crumpet or flapjack, while crepe is a French name for a very thin pancake, usually used to make dessert. Think of traditional crepes Suzette, those delicate thin pancakes soaked in an orange sauce and flambéed just before serving.
Then there are pancakes you get at fêtes, church bazaars and markets, which are much thicker and rolled up with cinnamon sugar.
Whether you call them crepes or pancakes, they make the ideal vessel for rolling up or stacking with both sweet and savoury filling. Stacked pancakes look more impressive and are ideal if you want to make an impression at a dinner party.
If you haven’t got the time to make your own, you can buy them frozen from many supermarkets.
Pancakes also freeze well, so next time you make some, prepare an extra batch and stack them layered with baking paper and place in a rigid container.
Smoked trout stack
Serves 8-10
CREPES
250ml flour
2ml salt
180ml milk
125ml water
15ml oil
2 eggs
FILLING
200g smoked trout, chopped
250g créme fraiche
250g smooth cream cheese
45ml chopped fresh dill
45ml chopped capers
15ml lemon juice
Salt and pepper
CREPES: Sift flour and salt into a mixing bowl. Combine the milk, water, oil and eggs and mix well. Add to the flour, mixing continuously, until a smooth mixture is formed. Strain batter into a jug and set aside for one hour. Heat a non-stick frying pan or crépe pan over a medium heat, using some oil. Pour in a ladleful of batter and swirl it around to cover the base of the pan. When cooked on one side, flip the pancake over and cook briefly on the other side. Repeat until all the batter is used.
FILLING: Combine the trout, créme fraiche, cream cheese, dill, capers, lemon juice and seasoning and mix well. Place a pancake on a serving plate and spread with a layer of the trout mixture. Add another pancake and continue layering until all the pancakes and mixture are used up. Cover the stack with cling film and refrigerate for 2-3 hours. Serve by slicing into wedges.
Black Forest crepe stack
Serves 6-8
CREPES
1 egg
250ml milk
15ml oil
250ml flour
25ml cocoa powder
Pinch of salt
SAUCE
400g tin of cherries
15ml cornflour
30ml water
15ml cherry liqueur (optional)
CREAM
500ml cream, whipped
GANACHE
350g dark chocolate
200ml cream
12 chocolate pancakes
125g fresh cherries to decorate
Sifted icing sugar
PANCAKES: Combine the egg, milk and oil in a jug. Sift the flour, cocoa and salt into a bowl. Add the milk mixture to form a smooth batter. Cover and set aside for an hour. Heat a little oil in a non-stick frying pan and add a ladleful of batter. Swirl the pan around to coat the base and cook for a minute. Flip the pancake over and cook on the other side for a few seconds. Repeat with remaining batter.
SAUCE: Drain the cherries. Put the liquid into a small pot and bring to the boil.
Mix the cornflour with the water to form a smooth paste. Add to the pot and stir until the mixture boils and thickens. Remove from the heat and add the cherries and liqueur. Set aside to cool.
CREAM: Whip the cream until stiff
GANACHE: Combine the chocolate and cream in a glass bowl and microwave on low for 2 minutes or until melted. Stir until smooth. Set aside to cool and thicken.
TO ASSEMBLE: Place a crepe on to a serving plate. Spread evenly with a little ganache. Top with a thin layer of cream. Spread another crepe with ganache and place it on top of the cream. Add another thin layer of cream. Repeat this once more and add a layer of the cooled cherry mixture. Add another three layers of crepes spread with ganache and cream. Top with cream and a layer of cherries. Repeat this once more ending with a plain crepe. Refrigerate for a few hours to set. Pile the top with fresh cherries and serve sifted with icing sugar.
Angela Day, Sunday Tribune