Sunday, 22 February 2009

SWEET AND SAVOURY PANCAKES ( Tatli ve tuzlu krep )

Hi all, since it is nearly time for pancake day on Shrove Tuesday, I thought I get adventurous in the kitchen  and make my own style of pancakes.
How you make and eat pancakes depends on where you live in the world. Here in England, the most popular way of serving them is, with sprinkle of sugar and lemon juice, amongst many other  sweet and savoury  fillings  for the pancakes.
Today I made half a batch savoury batter with fresh parsley, salt and black pepper and the other half I used for sweet pancakes with added  cinnamon and sugar in the batter. This makes 7-8 pancakes.

  • 5 tbsp plain flour
  • 1 cup milk ( about 300 ml )
  • 1 egg
  • pinch of salt
  • oil for frying
1) Mix all the ingredients and whisk by hand or with a blender to form a smooth batter. Then separate the batter  into 2 bowls to use one for savoury and the other for sweet pancakes.
2) Add 1 tbsp of chopped fresh parsley or pinch of dry parsley, salt and  black pepper  for the savoury batter.
3) Add 1 tsp of  sugar and pinch of cinnamon to the other reserved batter.
4) Heat a nonstick frying pan  with little oil,  pour some batter and cook for 1-2 minutes each side until golden.
5) Remove the pancake from the pan and keep warm. Repeat with the remaining batter.


1) Mussels and prawns with low fat fromage frais, fresh parsley
2)  Cooked chicken mixed with onion and diced peppers
3) chick peas mixed with walnuts and tahini.
4) Goats cheese with olives and rocket


1) Cream cheese and banana slices
2) peanut butter and honey ( my favourite )
3) Chocolate spread and sultanas
4) Chopped fresh fruit and nuts with drizzle of maple syrup or honey.

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