Crisis Cooking with Mrs Simkins
Do you remember the famous Findus Crispy Pancakes from the seventies and eighties? What a treat they were. Axed for years, they were reintroduced a while back but the new recipes and flavours just didn’t taste the same at all.
Admittedly, they are a slight faff to make as you need to make both the pancakes and the filling and then assemble them - and dip each one in flour, egg and breadcrumbs, but they aren’t difficult and if you're not in a desperate rush, it’s quite nice to spend the extra time on something fairly cheap but delicious.
Huge favourites in our house when I was a little girl: occasionally we might try one of the chicken varieties and I think there was a mince beef version, but the cheesy one was the runaway winner.
For a long time my absolute favourite childhood tea was cheesy crispy pancakes, baked beans and potato croquettes. I love that combination still although the grown up me tends to eat them with some lightly dressed salad leaves on the side instead.
Makes 8 pancakes
- 110g plain flour
- 300ml semi-skimmed milk
- 1 egg
- Pinch of salt
- Butter and/or oil (melted butter gives the best flavour)
You will need an 18cm non-stick frying pan, a standard soup ladle, greaseproof paper, a pastry brush and a baking tray
Sieve flour into a roomy bowl and make a well.
Crack in egg: incorporate flour with a dinner fork
Gradually add milk: change to a whisk once batter loosens.
Stir in salt.
Stand batter for 10 minutes at room temperature.
Grease pan lightly and heat on medium-high setting.
Once pan is hot, pour in a ladleful of batter and cook each pancake a couple of minutes on each side.
Spread out cooked pancakes on greaseproof paper until needed.
40g (around 2 level tablespoons) butter
80g plain flour
¼ teaspoon mustard powder, plus black, white and cayenne pepper to taste
200g grated mature Cheddar cheese
Melt butter in a heavy bottomed pan and stir in flour and spices to make a roux.
Cook for 2-3 minutes, stirring with a wooden spoon, over a medium heat.
Slowly add the milk, stirring constantly.
Change to a whisk as the mixture loosens.
Turn up heat, whisking vigorously, until mixture is smooth and thick.
Stir in cheese and set aside to cool.
Crumb Coating and Assembly
2 medium eggs, beaten well
2 generous table spoons of flour
Around 130g golden breadcrumbs
Preheat oven to 180C (fan oven) gas mark 6 or equivalent
Brush pancake edges with beaten egg and position 2 dessertspoons of filling in the centre. Fold into a half-moon, pressing edges gently to seal.
Coat each folded pancake in flour, then egg and then breadcrumbs.
Lay on baking tray and cook for 15-20 minutes, turning over for last 5 minutes.