What type of pancake are you ?
I was raised to love food. Despite the fact that the number one cause of mortality in our family I suppose is food related (diabetes, hypertension, bad cholesterol, etc) we are all still passionately in love with food. And it is especially evident during breakfast where we normally feast on the last night’s left-over. When I was a kid during weekdays it was fried rice with fried salted fish all year long. Without a fail. And that is the reason why my sisters and I have learned to appreciate and savour pancakes sweetness on the weekends, we buy from the neighbor. Consider it our refuge from weekdays of salinity.
When I met my husband, he told me his specialty was crepe. (Huh?) He told me again, pancakes. (Ahhh, ok). So when he cooked for me, it was an immediate electric shock for me. First he added some beer on the mixture, (What?) then using his non-stick Teflon pan he started throwing the pancake up in the air showing all his acrobatic skills. (Wow). He garnished it with champignon, jambon Serrano, cracked egg and some grated gruyere. This is considerable remote from the pancakes I used to enjoy. I was really sceptical about his salty pancake at the beginning. But I was completely smitten from the first to the last bite.
I’ll be sending over this pancake surprise to my dear lovely Susan, the Well Seasoned Cook, for Pancakes on Parade, a delicious homage to pancake event that she is hosting. I hope I am still not late.
Pannequet de Poireux Fondu et Gambas au cumin
For the pancakes: 125 g of flour a quarter of milk 3 eggs a pinch of salt 50 g of butter 2 tablespoons of beer 1 tablespoon of melted butter for frying
Melt the butter. Beat the eggs as you would make an omellette then pour in the melted butter, beer and milk. Add the salt and the flour. Continue mixing until it becomes homogenous. Fry them in a non stick pan with butter.
For the Creamy Onion Leeks 1 cup of sliced onion leeks 10 cl of fresh cream salt and pepper 20 g of butter 1 tablespoon of olive oil
Heat the pan. Melt the butter and olive oil together. Put the onion leeks and caramelized them over low fire. Pour the fresh cream once the leeks have wilted and changed a beautiful golden color. Salt and pepper to taste. Set this aside.
Fried Gambas in cumin
about 21 pieces of gambas (approximately 2 to three gambas per pancake)
2 tablespoon of olive oil
1 teaspoon of lemon juice
1 teaspoon of ginger powder
1 teaspoon of cumin seeds
1 teaspoon of curry powder
In a bowl mix the lemon juice with ginger powder, curry and cumin seeds. Put the gambas and let it marinate for about thirty minutes. Then heat the pan and pour the oil. Fry the gambas for about five minutes.
For every pancake put a layer of creamy onion leeks, gambas and fold it as you would make package. You can tie them using chives, toothpick or some rafia.