New recipes

Chestnut Pancakes with Bacon and Crème Fraîche

Chestnut Pancakes with Bacon and Crème Fraîche


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 6 slices thick-cut bacon, chopped
  • 2 teaspoons baking powder
  • 1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
  • Crème fraîche or sour cream
  • Chopped chives or maple syrup

Recipe Preparation

  • Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.

  • Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Chestnut Pancakes with Bacon and Crème Fraîche - Recipes

September 26th is National Pancake Day. Normally, we’d make our favorite: buttermilk pancakes topped with smoked salmon, crème fraîche and chopped dill.

We’d love them with a topping caviar: We’ll have that daily when our ship comes in.

But until then, we’re not highbrow: Another favorite is chocolate pancakes with chocolate chips, topped with bananas and sour cream.)

Today’s tip is: Take a fresh look at pancakes.

Cultures around the world eat pancakes, both sweet and savory. Some have them as a main dish, some enjoy them as street food.

There are so many choices from East to West:

In Malaysia, apam balik—folded pancakes—are made with rice flour and stuffed with a sweet peanut filling.


Click the links above for the recipes.

And take a look at the different types of pancakes in our Pancake Glossary.


SAVORY PANCAKE TEMPLATE: CREATE YOUR OWN

1. SELECT a flour: buckwheat, chickpea, chestnut, coconut, corn, nut, oat, rice, sorghum, spelt, teff, wheat, whole grain, etc.


2. ADD your favorite ingredients:


3. PICK your toppings:

We love this article from National Geographic, and recommend it as a short read on the history of pancakes.

Archaeologists have discovered grains on 30,000-year-old grinding tools, suggesting that Stone Age man might have been eating grains mixed with water and cooked on a hot rock.

While the result not have looked like the modern crepe, hotcake, or flapjack, the idea was the same: a flat cake, made from batter and fried.

Ancient Greeks and Romans ate pancakes topped with honey, and a Greek reference mentions toppings of cheese and sesame as well.

These foods were not called pancakes, but the first mention of “pancake” in an English dictionary dates to the 16th century: a cake made in a pan.

According to the Oxford English Dictionary, “Flat as a pancake” has been a catchphrase since at least 1611.

For the rest of the pancake’s journey to modern times, head to National Geographic.


  • 1 large free-range egg, lightly beaten
  • 160ml/5½fl oz milk
  • 40g/1½oz plain flour
  • knob of unsalted butter
  • 4 spring onions, thinly sliced
  • 200g/7oz chestnut mushrooms, sliced
  • 2 tbsp reduced-fat crème fraîche
  • ½ tsp Dijon mustard
  • salt and freshly ground pepper

Whisk together the egg and milk in a small bowl or cup.

Put the flour into a large bowl and season generously with salt and pepper. Make a well in the centre and pour in the egg and milk mixture. Gradually whisk them into the flour to make a batter. Set aside.

Heat the butter in a large frying pan over a medium heat until foaming but not burning or browning. Stir in the spring onions, reserving a little of the green part, and cook until soft. Add the mushrooms and cook until soft. Season and stir in the crème fraîche and mustard. Tip into a bowl, cover with foil and keep warm.

Wipe the frying pan clean and heat another small knob of butter until foaming. Tip half the batter into the centre of the pan and swirl around until the base of the pan is covered. Cook until just golden on the bottom, then flip over and cook the other side until golden-brown. Set aside and repeat to make the second pancake.

Put the pancakes on a plate and spoon the mushrooms into the centre of each. Fold the edges over, starting with the bottom, to create a square. Sprinkle with the remaining spring onion and serve.

Recipe Tips

Serve with a generous salad dressed with a simple vinaigrette for a bigger lunch.

Chestnut mushrooms tend to be really cheap and have more flavour than button mushrooms, but use whatever you can find.

Low-fat crème fraîche gives the sauce a beautiful creamy tang, but if you’ve got some cream to use up you can use that instead.

If you don't have Dijon mustard, use whatever mustard you have.

Once you've mastered how to make mushroom pancakes, read our guide for more easy pancake ideas.


Savory Crepe Filling

Crepe dinner parties are popular here in France. One can even buy an electric crepe machine that cooks several crepes at a time, so guests can get in on the action.

However, just as likely, the host or hostess makes the crepes themselves ahead of time, then offers a variety of fixings to their guests who can assemble a meal to their liking.

Here are some ingredients that are popular in France - mix and match as you wish. Many times a quick heating in the oven will be needed to melt cheese and bring out flavors.


Banana Pancakes

The next time you have overripe bananas, make a batch of these fluffy banana pancakes from chef, cookbook author and self-described busy mom, Jenn Segal, whose cookbook "Once Upon a Chef" aims to appeal to whole families. "These banana pancakes have just the right amount of banana flavor to appeal to adults and picky kids alike," says Segal. "They make a great lazy weekend breakfast, but can be frozen and reheated for those harried weekday mornings when you’re rushing out the door."

Related

Pro Tips What top chefs cook for dinner when they're pressed for time


4. Oat & banana pancakes with caramelised maple pecans

For us, these fantastic pancakes are just made that much better by caramelised pecans — an almost perfect combination of the meatiness of the nut, the sweetness of the caramel, the toastiness that the process adds. In short, yum. This recipe uses American-style pancakes: fluffy, soft to the tooth, full of body and delicious.


Creamy mushroom pancakes – Recipe

Savoury vegetarian pancakes are great for brunch or lunch as they are super-cheap and easy to make. Bring a taste of Northern France to your kitchen with this marvellous mushroom pancake recipe!

Ingredients
1 large free-range egg, lightly beaten
160ml/5½fl oz milk
40g/1½oz plain flour
knob of unsalted butter
4 spring onions, thinly sliced
200g/7oz chestnut mushrooms, sliced
2 tbsp reduced-fat crème fraîche
½ tsp Dijon mustard
salt and freshly ground pepper

Method
Whisk together the egg and milk in a small bowl or cup.

Put the flour into a large bowl and season generously with salt and pepper. Make a well in the centre and pour in the egg and milk mixture. Gradually whisk them into the flour to make a batter. Set aside.

Heat the butter in a large frying pan over medium heat until foaming but not burning or browning. Stir in the spring onions, reserving a little of the green part, and cook until soft. Add the mushrooms and cook until soft. Season and stir in the crème fraîche and mustard. Tip into a bowl, cover with foil and keep warm.

Wipe the frying pan clean and heat another small knob of butter until foaming. Tip half the batter into the centre of the pan and swirl around until the base of the pan is covered. Cook until just golden on the bottom, then flip over and cook the other side until golden-brown. Set aside and repeat to make the second pancake.

Put the pancakes on a plate and spoon the mushrooms into the centre of each. Fold the edges over, starting with the bottom, to create a square. Sprinkle with the remaining spring onion and serve.

In other news – Divorce drama takes a new twist: Isibaya actress Zinhle Mabena’s hubby wanted by police

A warrant of arrest has been issued for Robert Ngwenya, the estranged husband of Zinhle Mabena, for violating the protection order that the Isibaya star has against him.

The publication has seen a copy of the warrant of arrest issued by the Pretoria magistrate’s court on Friday. The warrant authorized police to arrest Ngwenya in accordance with having violated a protection order issued by the family court in December 11 after a complaint laid by Mabena. Learn more


17 chestnuts maple syrup Recipes

Chestnut Cake with Maple Icing

Chestnut Cake with Maple Icing

Maple Bacon Wrapped Scallops W/ Water Chestnuts

Maple Bacon Wrapped Scallops W/ Water Chestnuts

Maple Roasted Stuffed Bacon Rolls

Maple Roasted Stuffed Bacon Rolls

Glazed Chestnuts with Haricots Verts

Glazed Chestnuts with Haricots Verts

Spicy Sweet Potato And Chestnut Gratin

Spicy Sweet Potato And Chestnut Gratin

Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche

Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche

New England Green Beans

New England Green Beans

Sweet and Spicy Sausage Meatballs

Sweet and Spicy Sausage Meatballs

Chipotle Cashew Chicken With Brown Rice

Chipotle Cashew Chicken With Brown Rice

Chipotle Cashew Chicken with Brown Rice (Rachael Ray)

Ingredients

  • 480 gram all-purpose flour
  • 1/2 teaspoon sugar
  • teaspoon salt
  • 140 gram cold butter + extra
  • 4 tablespoons ice-cold water
  • 200 gram bacon lardons
  • 3 eggs
  • 200 ml cream
  • 200 gram crème fraîche
  • 150 gram French Emmentaler


&uarr click on the photo to enlarge

Kitchen equipment

  • oven
  • pie form
  • standmixer or knead the dough by hand
  • cling film
  • silicone kitchen brush
  • blind baking beans
  • parchment paper
  • rolling-pin
  • fine cheese grater
  • small skillet
  • medium-sized bowl
  • whisk

View the original recipe via:
https://ohmydish.com/recipe/quiche-lorraine

Preparation -- 1 hour and 20 minutes

Start preparing the pie crust. COMBINE flour, salt and sugar. SLICE the butter into small cubes and add them little by little. The dough will look crumbled, that means you're going in the right direction!

ADD the ice water, little by little, until it forms a dough ball. WRAP the dough ball in cling film and place in the fridge for about an hour. Meanwhile COOK the bacon lardons in a dry skillet for a few minutes and set aside.

GRATE the Emmentaler cheese quite fine and also set aside. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the pie form with butter and dust a bit of flour on your work surface and rolling-pin.

ROLL out the dough and transfer to the pie form. POKE small holes in the bottom using a fork. PLACE a sheet of parchment paper on the bottom of the pie crust and place the blind baking beans on top.

This will maintain the pie crust' shape during baking. BAKE the pie crust in about 20 to 25 minutes, or until golden brown.

Quiche Lorraine

Finishing the quiche Lorraine -- 25 minutes

REMOVE the blind baking beans and parchment paper. DIVIDE the bacon lardons on the bottom of the pie crust. COMBINE the eggs, cream and crème fraîche and use a whisk to create a smooth mixture.

POUR the mixture over the bacon lardons and finish the quiche with grated cheese. BAKE in the oven for another 20 minutes, or until the cheese is beautiful golden brown. Enjoy!


Creamy mushroom and squash pancake rolls

Place the flour in a bowl, making a well in the centre. Add the egg and half the milk and whisk to a smooth batter. Mix in the remaining milk and half the thyme. Leave to rest for 20 minutes.

Lightly grease a 20cm frying pan with a little of the oil, then pour in enough batter to cover the base. Cook for 45 seconds, flip over and cook for another 45 seconds on the other side until cooked through. Repeat using all the mixture. Set aside and keep warm.

Meanwhile, heat ½ tbsp oil in a large frying pan. Add the mushrooms and shallots and fry for 10 minutes, then remove from the pan and set aside.

Add the remaining oil to the pan. Add the butternut squash and sweet potato and fry for 5 minutes until golden. Add the stock, garlic and the remaining thyme, then cover and cook for 7-8 minutes, until the vegetables are just tender. Stir through the mushrooms and crème fraîche, then season and heat through.

To serve, place a pancake on each plate and spoon a generous amount of filling on to each. Roll up, cut in half on the diagonal and drizzle over a little of the sauce.



Comments:

  1. Vozuru

    I apologize, but in my opinion you admit the mistake. Write to me in PM, we will discuss.

  2. Reece

    It not so.

  3. Kalkis

    At someone alphabetic алексия)))))

  4. Kareem

    The portal is excellent, I will recommend it to my friends!

  5. Amphitryon

    Now riding will become safe and pleasant entertainment for you.



Write a message