Shrove Tuesday Hel’s Angels style

written by HA

Serving up delicious Crepes in the Krug Kreperie

If you’re wondering how to expand your pancake repertoire tomorrow night beyond the usual lemon and sugar, look no further.

As you may remember, last December we worked alongside White Label on the Krug Kreperie pop-up in Covent Garden, serving perfectly-poured Krug Champagne alongside an array of sweet and savoury crêpes, dreamt up by legendary French chef Pierre Koffmann. We’re lucky enough to have been given permission to share the recipes with you, and have picked our top two. They require a small amount of forward planning as the batters need putting in the fridge before cooking, ideally for 12 hours – we’re sharing these recipes this afternoon so you’ve got time to whip them up in the morning before you carry on with your day.

Apple Crumble Crepe at the Krug Kreperie

SWEET: Spicy Apple Crumble Crêpes  (makes 9 large crêpes)

Crêpes:

  • 125g flour, sifted
  • 50g sugar
  • 3 eggs
  • 500ml milk
  • 35g melted butter
  • zest of 1/2 orange
  • zest of 1/2 lemon

Filling:

  • 50g flour
  • 50g softened butter
  • 50g sugar
  • 50g ground almonds
  • tsp ground ginger
  • 1/2 tsp cinnamon
  • pinch salt
  • tbsp. finely chopped candied ginger (optional)

Apple Caramel:

  • 250g sugar
  • 100g butter
  • 5 – 6 diced apples

To make the batter: combine eggs and milk in a jug. In a separate large bowl, mix the flour and sugar. Make a well in the centre, and add 1/3 of the milk and egg mixture. Slowly incorporate the dry ingredients, whisking out any lumps. Whisk in the remaining liquid until smooth. Add the cooled melted butter and zests and whisk until combined. Put in the fridge and rest for up to 12 hours – this will make your batter easier to work with, but if you’re eager then a couple of hours will do.

To cook the crêpes: Lightly oil a crêpe pan (or large frying pan) with a lightly oiled cloth. Pour in a ladle of batter and gently spread out to the sides of the pan. When the top looks cooked and the edges begin to crisp, carefully turn the crêpe with a wooden spatula – or if you’re feeling reckless toss it, but don’t blame us if it ends up on the floor…

For the crumble: Mix all the ingredients together and rub with fingers to make a light, crumbly pastry. Spread out on a baking sheet and bake for 10 minutes at 170°C. Once cooked, add the finely chopped candied ginger.

For the caramel:  Melt the sugar in a dry pan. Once starting to caramelize, add the butter and apples. Cook until the apples are tender.

To construct: Spoon some of the crumble and apple mixture into the centre of a warm crêpe, fold around, and top with a bit more apple and crumble. Serve – with cream or ice cream if you’re feeling really decadent.

Serving up a mushroom Galette in the Krug Kreperie

SAVOURY: Mushroom Galettes (Makes 10 large galettes)

Galette batter:

  • 500g buckwheat flour
  • 500g water
  • 15g salt
  • 1 egg
  • 375 – 500ml water for later

Mushroom filling (makes 2 portions):

  • 100g mixture of wild and closed cup mushrooms
  • 20g butter
  • 1 shallot
  • 2tsp chopped parsely

To make the galettes: Add flour to a large, round bottomed bowl. Make a well in the centre; add eggs, salt and water. Mix everything together (with your hands!) until you have a smooth paste. Place in fridge and rest for 12 hours. Once you are ready to make the galettes, add enough water to make a thin batter. Lightly oil a large frying pan (or galettier, but we doubt many people have one of those), pour in a ladle of batter and spread batter to the sides. When the edges begin to crisp, carefully lift with a spatula and turn. Cook for 30 seconds on the other side.

To make the filling: Melt the butter in a pan, add the shallot and the chopped mushrooms and cook gently until the shallot has softened and the mushrooms are cooked through.

To construct the galettes: mound the mushroom filling in the centre of a warm galette, and fold in edges around. Add a few extra mushrooms on top and sprinkle with chopped parsley.

 

 

 

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