This Dutch Baby recipe is the one to try this Pancake Tuesday. Try these luxurious sauces too and you will elevate your pancakes into a posh dessert!
February is a short month, but one full of pancake flipping and romantic gestures. In France we get two pancake days, the Easter-linked Shrove Tuesday or Mardi Gras taking place on February 13, and Le Chandeleur (Candlemas) on February 2. Even if there’s lots of fun to be had en famille in the kitchen, this recipe might be more for grown-ups. I have given you two gorgeous sauces to shift pancakes from casual snack to posh dessert, and a great recipe for a Dutch Baby, a rather spectacular puffed crêpe, for which you will need a cast iron pan and a hot oven. I love that my NEFF oven heats so quickly, there’s no hanging around when you have decided to get cooking, and it gives me great results when I want a light, fluffy texture. @trishdeseineencore @neffhomeie
DUTCH BABY WITH FRUIT AND CREAM
This Dutch pancake is as delicious as it is photogenic. You can replace the blueberries and raspberries with banana if you like.
For 6
15 minutes preparation
Freezing time overnight
20 minutes cooking
Ingredients
80g butter
150g flour
250ml fresh whole milk
3 eggs
1 tbsp sugar
1 tsp baking powder
Fresh berries
Whipped cream or Greek yoghurt
Icing sugar for dusting
Method
Preheat the oven to 190°C using NEFF CircoTherm or fan.
Put the butter in a pan and place it in the oven.
Whisk the flour, milk, eggs, sugar and baking powder together to form a light batter.
When the butter is hot and bubbling, remove the pan from the oven and pour the, mixture into the centre of it. Be
careful as it will spit and splutter!
Return the pan from the hob to the oven for 15-20 minutes until the crêpe is nicely puffed up around the edges and golden.
Serve immediately with berries and cream and dusted with a little icing sugar.
TWO IRRESISTABLE SAUCES FOR PANCAKES
Make large quantities and keep them chilled in the fridge for spreading on toast or for sneaky spoonfuls!
SALTED CARAMEL SAUCE
For 1 small pot
10 minutes cooking
200g sugar
4 tbsp
100g salted butter at room temperature
4 tbsp mascarpone at room temperature or slightly warmed
Method for the salted caramel sauce
Pour the sugar into a saucepan, then pour in the water: the sugar must be soaked in water before starting to cook.
Heat the pan over very low heat until the sugar dissolves and begins to bubble.
At this stage, do not mix, but lightly turn the pan in a circular motion when the sugar begins to turn golden.
When it reaches a pretty blonde or amber colour (your choice for a more or less strong taste), remove the caramel from the heat.
Add the butter, then mix vigorously, then add the mascarpone while continuing to mix.
Return the caramel to the heat for 1 to 2 minutes, continuing to mix well. Cool before serving.
CHOCOLATE MUSCOVADO FUDGE SAUCE
For 6
3 minutes cooking
50g salted butter
1 tbsp dark muscovado sugar
250ml single cream
Method for the chocolate muscovado fudge sauce
Gently heat all the ingredients together in a pan, stirring as you go. When you obtain a rich, glossy sauce, remove from the heat and serve.
Trish’s table settings feature Stable of Ireland napkins and tablecloth, serving ware from Nicholas Mosse and Newbridge Silverware Bead Cutlery. The shoot also features a painterly herringbone throw and a Donegal tweed cushion from Magee 1866 and Foxford Home.
Photography by @franckschmitt_photographe.