Points to remember
- Miriam’s quesadilla-style pancakes: Place a cooked pancake in a dry, non-stick pan over the heat. Scatter a handful of grated cheese over one half of the pancake and top the cheese with some diced red pepper and a few coriander leaves, season with salt and pepper to taste.
- Fold the pancake over to seal in the filling and leave it in the pan for 1-2 mins or until the cheese melts.
- When the cheese has melted turn the pancake over carefully and cook on the other side for another minute or until starting to turn golden.
- Transfer to a board and cut in half. Serve with slices of avocado, lime wedges, chopped lettuce, refried beans and slices of fresh red chilli.
- Barney’s crèpes suzette: First scatter about 50g of sugar in a frying pan then place it on the heat until the sugar melts and then caramelises – don’t be tempted to stir the sugar with a spoon just let it melt gently, swirling the pan occasionally.
- Add the zest and juice of 1 orange to the melted sugar, watch out it will bubble and splutter.
- Throw in 50g diced butter and bring everything to a simmer to create a syrupy sauce.
- Slide in the cooked and folded pancakes and leave them to simmer gently for a minute, turning once until completely drenched in the syrup.
- As an optional extra you can now flambé the pancakes by drizzling over some orange liqueur, rum or brandy then carefully, and at arm’s length, setting it alight.
- Serve 2 pancakes per person with some of the sauce drizzled over and a big scoop of vanilla ice cream.
- Cassie’s Black Forest pancakes: Drain a 440g can of cherries and warm in a small saucepan with 3 tbsp of cherry jam until heated through.
- Spread 1-2 tbsp of chocolate hazelnut spread in the middle of a cooked pancake and roll it up.
- Top with a spoonful of the warmed cherries and 1 tbsp of crème fraîche. Sprinkle with pieces of chocolate flake and serve.
FEEDING A CROWD
If you want to make a batch of Miriam’s quesadillas at once, you can cook them all together in the oven following this method.