VIDEO: Pancake Tuesday: How to make Crêpe Style Pancakes with Vanilla Butter
Chef Ciara Fennessy gives us her top tips and recipe to make crêpes this Pancake Tuesday
300g plain flour
1 tbsp. Siúcra Granulated Sugar
½ tsp. salt
butter or margarine for frying
113g unsalted butter
Seeds from 1 vanilla pod
2 tbsp Siúcra Icing Sugar
Combine the dry ingredients in a bowl. Add half the milk and stir to give a smooth batter. Add the eggs and the rest of the milk, and beat until well mixed.
Heat a pancake griddle or a frying pan. Add a little butter or margarine. Pour in the batter and fry.
Save the best-looking berries to use as decoration. Layer the pancakes with jam, berries and whipped cream in between. Decorate with berries and dust with icing sugar.
Leave the butter at room temperature until soft and then mash it with a fork until it is smooth.
Remove the seeds from the vanilla pod by slicing the pod in half lengthways with a sharp knife. Scrape out the seeds with the back of the knife.
Add in the seeds to the butter and mix.
Sieve in two tablespoons of Siucra icing sugar and mix well.
You can use it like this or you can roll the butter into a sausage shape using cling film. Twist the ends of the cling film like a Christmas cracker and put in the fridge until hard enough to slice.