Sift the flour along with a pinch of salt right into a bowl. Create a well within the center and crack within the eggs. Lightly whisk just a little flour in to the egg, then progressively add some milk mixture and a pair of tablespoons the melted butter, whisking along with the flour. The batter ought to be the consistency of flowing cream (thicker for pikelets and flapjacks, opposite). Don't be concerned should there be still little protuberances within the mixture, and do not overmix. Pour the batter right into a jug.
Heat a 20cm crepe pan over high temperature, utilizing a small gas burner or element. Dip some paper towel within the remaining melted butter and grease the pan. Fill a little, 2 tablespoon-capacity ladle with batter and pour in to the pan, tilting the pan back and forth to obtain an even coating of batter. Prepare for thirty seconds, then make use of a spatula to switch the pancake. Prepare the pancake for any further thirty seconds until pale golden and crisp at edges, then tip onto a plate.
Repeat using the remaining melted butter and batter, stacking pancakes on the top of each other along the way.
Combine: Green spinach and ricotta pancake cannelloni: Make 12 pancakes according to master recipe. Preheat oven to 200C. Convey a 250g pack of frozen green spinach, thawed and squeezed of excess moisture inside a bowl. Mix with 250g ricotta, 4 finely chopped spring onions, 1/4 cup coarsely grated parmesan, a pinch of nutmeg, and pepper and salt. Roll each pancake around 2 heaped tbsp . of filling. Spread 500g tomato and tulsi pasta sauce inside a baking dish, top with cannelloni, then scatter with 1/2 cup tulsi leaves, sprinkle with 250g grated mozzarella and a pair of extra tbsp . coarsely grated parmesan. Bake within the oven for 25-half an hour until golden.
Venetian pancakes with raisins: Soak 3 tbsp . raisins in rum or water for half an hour. Separate 4 eggs. Add yolks and milk mixture according to master recipe (don't add butter). Beat whites inside a bowl to stiff peaks. Lightly fold into batter. Heat a sizable gently buttered pan over medium heat. Add half the batter and prepare for one minute until partly set, turn, then tear with 2 forks so mixture forms clumps. Rapidly sprinkle with 1 tbsp . icing sugar, and half the butter and raisins, tossing with forks until crisp outdoors and soft inside (don't overcook). Remove and repeat with remaining batter, butter, raisins and 1 tbsp . icing sugar. Serve dusted with extra icing sugar.
Pikelets with smoked trout: Omit water in the master recipe and lower milk to 150ml. Add 1 tbsp . caster sugar, 2 teaspoon baking powder as well as an extra pinch of salt with dry ingredients. Making 3-4 pikelets at any given time, pour 1 tbsp . batter into pan for every pikelet. Prepare for 45-a minute until set, then switch and prepare for any further thirty seconds until golden. Serve at 70 degrees, capped with flaked smoked sea trout, creme fraiche and lumpfish caviar.
Blueberry or choc nick flapjacks: Omit water from master recipe and lower milk to 150ml. Add 2 tbsp . caster sugar and a pair of teaspoon baking powder with dry ingredients. Have 250g particularly or choc chips ready. Prepare flapjacks according to master recipe, adding batter to pan without tilting to spread. Prepare each one of these for thirty seconds, scatter having a couple of berries or choc chips, then prepare until almost dry on the top. Carefully switch, then prepare for thirty seconds or until golden. Stack along the way, then serve drizzled with walnut syrup. Scatter with remaining berries.
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