CRÊPES GEORGETTE

 We enjoyed our pancake day yesterday- and I thought you might enjoy me sharing the recipe :)

CRÊPES GEORGETTE

Crepes Georgette
Originally uploaded by Spinneretta

Pastry Crème
2 egg yolks
1 egg white
2 oz sugar (finely ground sugar is best)
1 oz plain flour
½ pint milk
½ t Vanilla extract

Crêpes
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Crêpes Georgette
2oz Butter
6 Pineapple Rings, drained and finely chopped
4 T Rum, divided
Pastry Crème,
Crêpe style pancakes
Icing sugar for Dressing

Crêpes
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Pastry Crème
Whisk the eggs with the sugar in a mixing bowl until pale and creamy. Sift in flour, whisking. Gradually add milk. Pour into a small saucepan and bring to the boil whisking continuously.
Simmer over a very low heat for 2-3 minutes to ensure the flour is cooked.
Add the vanilla. Set aside.
This can also be use to make custard or fruit pastries as a flan filling.

Crêpes Georgette
Melt butter, using a small amount to grease a flameproof dish.
Add 1 T rum to pastry crème and mix in well until smooth.
Add pineapple and mix well.
Fill pancakes ½ full and roll into a tube.
Brush with butter.
Dredge with icing sugar and brand with a hot skewer.
Grill until icing sugar is glazed.
Before serving, cover with the rest of the rum and set ablaze!

Cheese Scones

The first thing I ever made (by myself) was scones.  In fact it was this recipe, (my mother's)  It can be used for all sorts of variations of scones, and is as English as Mum and I are.  Which is to say very ;)

We never make a round and cut it into triangles for scones.  In fact I first saw that over here, and it was something I found quite perplexing until a food blogger mentioned it was all about less waste.  

Now, I am no Pioneer Woman, so you wont get amusing text or gorgeous pictures, you'll just have to make do with what I give you!

It truly is a very easy recipe!

Scones

Ingredients

2oz Butter, softened (4 Tbsp) I used salted

8oz Self Raising/Rising Flour (2 Cups, minus about 1 Tbsp)

3oz Extra Strong Cheddar Cheese, grated (that's about 1 cup, packed)

1/4 pint Milk (1/2 Cup)

Directions

Mix butter into flour, until you get coarse crumbs.  If you don't have a mixer, you can use a food processor, and if you don't have one of those either, you can use a hand mixer or mix by hand :)  At this point, I would just rub the butter into the flour to distribute it evenly.

Add cheese and mix well.  You can do this with a wooden spoon if you have to!

Add milk in a stream while you mix.  If you are mixing by hand, you can add a bit, then stir, then add a bit more if necessary.

Roll out to about 1/2 inch thick.  You can pat it out if you don't have a rolling pin.

Cut out with cookie cutters.  If you don't have cookie cutters, use a glass, or pinch off some dough and shape it yourself.

I did it that way for a long time- the shaped ones don't look too bad :)

Place on parchment paper (or a greased pan)...

Brush with a little milk and bake in a 350F (gas mark 4, 176C) oven for about 115 minute or until lightly golden.

They are best if not very dark!  Serve warm... with butter.

This was how I served mine up- I like them best with butter melting all over them!

Yum!

There are several variations you can make.  Leave out the cheese.  Add 1oz Sugar and 2oz Dried Fruit for yummy fruit scones.  Or Add just 1oz Sugar for plain scones that taste wonderful with jam and clotted cream...

Cheese Scones

Ingredients

2oz Butter, softened (4 Tbsp)

8oz Self Raising/Rising Flour (2 Cups, minus about 1 Tbsp)

3oz Extra Strong Cheddar Cheese, grated (that's about 1 cup, packed)

Directions

Mix butter into flour.

Add cheese and mix well.

Add milk in a stream while you mix.

Roll out to about 1/2 inch thick.

Cut out with cookie cutters.

Place on parchment paper (or a greased pan) and brush with a little milk.

Bake in a 350F (gas mark 4, 176C) oven for about 115 minute or until golden.

Variations

Instead of cheese, add:

For Fruit Scones:

1oz Sugar 

2oz Dried Fruit

These are also wonderful served with butter or jams.

For Plain Scones:

1oz sugar

Serve these with clotted cream and jam.

Coffee and Walnut Cupcakes

Coffee and Walnut Cupcakes
Originally uploaded by Spinneretta

Baked some of these using my Mum's Coffee and Walnut Cake recipe :)

6oz Sugar
6oz Butter
3 Eggs
6oz Self Raising Flour
1 Tbsp Instant Coffee mixed with 1 Tbsp of Water or 1 1/2 Tbsp of strong coffee
1/4 Cup of Walnuts, chopped fine

Cream butter and sugar together. Add eggs and flour and mix well. Add in coffee flavour, mix well.
Fold in walnuts.
Pour mixture into greased cupcake tins (or use the paper liners) or a greased cake tin.
Cook at 350 for 20-25 minutes (cupcakes) or a little longer for large cake- or until a toothpick comes out clean.

Cool.

Frost with coffee flavoured buttercream:

1 stick (4oz) butter
2 Cups Icing Sugar (Confectioner's Sugar)
1 Tbsp of Instant Coffee mixed with 1 Tbsp of water or 1.5 Tbsp of strong coffee.

Put ingredients into mixer bowl and mix until a spreadable consistency is reached.
They taste delicious ;)