Waffles, Crepes and Pancakes by Norma Miller Norma

Author:Norma Miller, Norma
Language: eng
Format: epub
ISBN: 9780716022992
Publisher: Right Way

Green Crêpes with Guacamole

Guacamole is a Mexican favourite, made with crushed avocado.

Serves 4–6

Filling

2 large ripe avocados

2 tbsp lime juice

1 green chilli (see page 8)

Small bunch of coriander (cilantro)

1 small onion

1 garlic clove

2–3 tbsp olive oil

Freshly milled black pepper

Crêpes

115 g / 4 oz / 1 cup plain (all-purpose) flour

Pinch of salt

4 tbsp freeze-dried chopped chervil or parsley

2 medium eggs

2 tbsp melted butter

300 ml / ½ pint / 1¼ cups milk

Oil or melted butter

1. Cut each avocado in half lengthways and twist the two halves to separate. Remove the stones (pits). Peel the avocados and put the flesh into a bowl. Immediately pour over the lime juice and, with a fork or potato masher, crush the avocados.

2. Cut the chilli in half, remove and discard the stalk and seeds. Pull the leaves from the coriander (cilantro) stalks.

3. Finely chop the chilli, onion, garlic and coriander (cilantro) leaves, by hand or in a food processor, and stir into the crushed avocado. Stir in olive oil and season to taste. Cover tightly and chill.

4. Sift the flour into a bowl and add the salt and the chopped chervil or parsley. Make a well in the centre, break in the eggs and pour in the 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 15 minutes.

5. Lightly brush the crêpe maker or a large 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.

6. 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 crêpe over and cook the second side for about 30 seconds. Lift out and keep warm.

7. Cook the remaining batter and keep warm.

8. Spread some of the guacamole over each pancake to the edges and fold into quarters.

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