Tuesday of this week is pancake day. Which means, that Monday will obviously see to the consumption of some kind of juice. [Because it’s all about balance. Right? Right]. Well here’s your chance to take a stand and make epic use of your leftovers [*drum roll*...bestovers]. DON’T TOSS YOUR PULP. And even if you’re not at home. Ask your juice maker for the pulp. Do it. I dare you [and then tell me their reaction?].
There really isn’t much more to say here, other than YAY PANCAKE DAY, juice waste is shameful, painful, and I know you’re just dying to add another crêpe / pancake recipe to your repertoire… [especially one as simple, fibre filled and delicious as this one].
I should just add that the toppings for these crêpes were most excitingly inspired by some local artisan food entrepreneurs I’m honoured to call friends, and thrilled to support: Fatties Bakery salted peanut butter caramel – to which I am now addicted courtesy of @clerkenwellboyec1 - and Seaforth Chocolate, sailing his beans from the Caribbean and hand making each batch himself (best 100% bar I’ve laid my hands on).
Alright, ‘nuff said, and I need to get my sick self into bed. Please indulge, share, enjoy, waste not and WANT OFTEN.
Juice Pulp Crêpes + Overripe Clementine-Poached-Apple
nibs etc. original recipe. Serves 2-3 / makes 6 crêpes.
Ingredients:
1/2 cup Juice Pulp
1 cup Semi-Skimmed Milk
2 eggs
1/2 cup All Purpose Flour
1 tbsp Olive Oil
1 tbsp Honey
1/4 cup Water
Pinch Salt
1 Braeburn apple (or apple of your choice).
1-2 overripe Clementine
Knob Unsalted Butter
Method:
Place the pulp into a mixer, and blend until as smooth as possible – any larger pieces of fruit/veg have been pureed.
Add the rest of the ingredients into the blender with the pulp, and blend until smooth and fully incorporated. [If doing by hand, place dry ingredients into a bowl, and into a well in the centre, pour the wet ingredients – except the pulp - whisking to incorporate the flour, slowly but surely. Then add the pulp and whisk vigorously until smooth.]
Heat a non-stick pan/lightly oiled pan. When hot – sprinkled water fizzles away quickly – dollop ¼-1/2 cup of batter into the centre. Using a spatula – this is the easiest and fastest method, rather than the back of a spoon, I found – quickly spread the batter around the pan forming an even crêpe layer.
Allow to cook on low-medium-low. Patience is key. It will definitely take a few minutes on each side. It is ready to flip when it comes away easily from the pan with the help of a spatula.
Once the last crêpe is in the pan, thinly slice your half apple, place a knob (1 tbsp) unsalted butter into a pan and set on medium-high. Once melted, toss in your thinly sliced apple, ensuring each slice has one face on the bottom of the pan. Then halve and juice your clementine directly into your pan. Allow to simmer and caramelize away until the juice has reduced into a barely-there syrup, and take off the heat.
Serve: crêpe, slather Fatties' salted peanut butter caramel (or make your own), top with clementine-poached-apples, sprinkle with dark chocolate shavings (I used Seaforth’s – my new favourite here in London), carefully fold, and try not to shove the whole thing in your mouth all at once.
Consume:
Poach bananas instead of/as well as, apple.
Use whichever citrus fruit you have on hand/is overripe.
Slather any form of chocolate spread, or nut butter.
Substitute all purpose flour for your favourite GF flour for celiac friends.
