Waffles, Crepes and Pancakes Read Online Free PDF

and add the salt, sugar and 1 tbsp of the lemon rind. Make a well in the centre and break in the eggs. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 30 minutes.
3. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4. When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the pancake over and cook the second side for about 30 seconds. Lift out and keep hot.
5. Cook the remaining batter, making about 8–10 pancakes in total.
6. Put a pancake onto a plate and spoon over some of the fruit mixture. Spread almost to the edges and top with another pancake. Repeat until all the pancakes are used. To serve, dust with icing sugar and cut into wedges.

Vanilla Waffles with Raspberries and Hazelnut Cream
    (as shown on the front cover)
    A simple recipe with some classic, subtle flavours.
    Serves 4–6
Topping
350 g / 12 oz raspberries, thawed if frozen
55 g / 2 oz toasted hazelnuts
300 ml / ½ pint / generous 1¼ cups double (heavy) cream
A drop of vanilla extract
A few mint leaves
Waffles
115 g / 4 oz / 1 cup plain (all-purpose) flour
1 tsp baking powder
Pinch of salt
3 tbsp caster sugar
2 medium eggs
2 tbsp melted butter
A few drops of vanilla extract
300 ml / ½ pint / 1¼ cups milk
1. If fresh, remove any stalks from the raspberries and chill. Finely chop the hazelnuts and lightly whip the cream. Stir half of the chopped nuts into the cream with the drop of vanilla extract and chill. Reserve the remaining nuts for decoration.
2. Sift the flour, baking powder and salt into a bowl and stir in the sugar. Make a well in the centre, break in the eggs and pour in the melted butter and a few drops of vanilla extract. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of double (heavy) cream.
3. Preheat the waffle maker to ‘Medium’ heat.
4. When at temperature, open the machine and pour a small ladleful of batter into the compartments, taking care not to overfill.
5. Close the machine and cook for 4–6 minutes until golden brown. Keep warm.
6. Cook the remaining batter. Serve the warm waffles topped with a spoonful of hazelnut cream, a few raspberries and a sprinkling of chopped nuts, and garnished with a mint leaf.
     

Breton Crêpes with Cinnamon Honey Butter
    French crêpes are very thin and delicate. Keep any left-over cinnamon butter in the fridge.
    Serves 4–6
Topping
6 tbsp clear honey
2 tbsp unsalted soft butter
2 tsp ground cinnamon
Crêpes
55 g / 2 oz / ½ cup buckwheat flour
55 g / 2 oz / ½ cup plain (all-purpose) flour
Pinch of salt
1 tbsp caster sugar
1 tbsp grated lemon rind
2 medium eggs
1 tbsp melted butter
300 ml / ½ pint / 1¼ cups milk
Oil or melted butter
1. Pour the honey into a small bowl and add the butter and cinnamon. Beat with a spoon until thoroughly mixed, light and airy.
2. Sift the flours and salt into a bowl and add the sugar and lemon rind. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of single (light) cream. If time allows, cover and leave to stand for about 30 minutes.
3. Lightly brush the crêpe maker or a non-stick frying pan with a little oil or melted butter. Preheat the crêpe maker to ‘Medium’, or put the non-stick frying pan over a medium heat.
4. When hot, pour a small ladleful of batter and spread or swirl to give a thin layer. Cook gently for about 30–45 seconds on one side until the