Pancake Tuesday with Chef Alex Petit at Cork International Hotel

Pancake Tuesday is the perfect excuse to indulge in a feast of delicious, creative pancakes, and this year, our Executive Head Chef, Alex Petit, is taking it to the next level at Cork International Hotel. Whether you prefer something savoury or fancy a classic for a sweet tooth that craves a boozy twist, read on to discover these irresistible recipes and bring a taste of Cork International Hotel into your kitchen this Pancake Tuesday!

Breton gluten free crepes garnished with chorizo, cheddar & topped with a fried egg.

Ingredients:

Buckwheat crepes :

330 grams buckwheat flour

10 grams salt

750ml cold water

1 egg

Garnish:

4 eggs

20 slices chorizo

100g cheddar

1 bunch fresh chives

Method :

For the pancakes:

Sieve the flour and salt into a mixing bowl

Add the water and egg and mix vigorously until smooth

Rest the batter for at least 1 hour before cooking

Cook the crepes one by one and rest them onto a plate

For the garnish:

In a non-stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crepe on it

Sprinkle with a generous amount of grated cheddar and place 5 slices of chorizo

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crepe until the cheese has fully melted

Plate the crepe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions

 

And now for that famous Classic

Classic Crepe Suzette

 

A classic combination of buttery French style crepe topped with an orange caramel served with orange zest and segments.

Crêpe batter

55g of unsalted butter

2 eggs

25g of caster sugar

100g of plain flour

sea salt

350ml of milk

4 tsp vegetable oil

Orange sauce

150ml orange juice

225g of caster sugar

175g of unsalted butter

3 tbsp of Grand Marnier, or other orange liqueur

2 oranges, zest and segments kept separated

Method:

Make the Pancakes

Sift the flour and sugar into a mixing bowl and make a well in the centre. Drop in the eggs, melted butter and a little of the milk.

Using a whisk, slowly incorporating the flour as you do so until you have a smooth thick batter.

Gradually beat in the remaining milk and add the salt. Allow to stand for 20 minutes before using.

Heat a little oil in a 20cm (8in) heavy-based frying non-stick pan. Pour off any excess. Pour a ladle of batter into the pan and tilt to coat the pan base.

Cook until golden and flip to the other side.

Repeat with the remaining batter, stacking the pancakes on top of each other. Then cover with foil to prevent them drying out.

Next make the sauce

Melt butter in a frying pan and stir in the orange zest and sugar. Add the orange juice and cook, stirring until the sugar has dissolved & thickened to a light caramel colour.

Add the orange liquor and allow to boil gently until liquid has reduced slightly, watch out for flames if you are using an open gas ring.

Fold pancake into triangles and dip in the juice to coat and repeat with the other side.

Serve warm topped with the orange segments and a generous scoop of ice cream

 

We hope you have great fun making these pancakes, don’t forget to tag us on social with a picture of your creations 🙂

Instagram: @corkinternationalhotel