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Always Good, Always Sweet

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Gluten Free Goat's Cheese & Lemon Curd Pancakes

Recipe by Gabriella Esposito

Ingredients :

For the crepes:

  • 2 eggs
  • 2 Tbsp butter, melted
  • 2 Tbsp Selati caster snow
  • 1 1/4 cup gluten free flour blend
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • Zest of 1 lemon

 

For the lemon curd:

  • 2 egg yolks
  • 2 egg whites
  • 165g Selati caster snow
  • 80g chilled unsalted butter
  • Zest & juice of 2 lemons

 

200g goat's milk cheese, to serve (I prefer to use Chevin)

Methods :

  • Pre-make the lemon curd at least 6 hours or a day before using: Whisk eggs and sugar in a small pot until smooth then place over  a low heat. 
  • Add butter, juice and zest and continue to whisk until the butter has melted and the mixture has thickened, about 10 minutes. 
  • Strain through a sieve into a sterilised jar and place in the fridge.
  • Prepare the crepes: place all of the ingredients into a bowl and beat until just combined. 
  • Heat a non stick pan and add some extra butter. Once the butter has melted and has turned a light brown colour, add a ladle full of pancake mixture (or enough to thinly coat the base of the pan) and swirl to create an even layer. 
  • Cook for a minute or until small bubble start to appear. Flip the pancake and cook the other side for another minute. Flip onto a place, cover with a tea towel to keep warm and repeat process until all of the crepe mixture is finished. To keep them extra fresh, place a piece of wax paper between each crepe layer!
  • Serve warm pancakes with a generous smear of cold lemon curd & roughly sliced goat's cheese.

 


Gluten Free Goat's Cheese & Lemon Curd Pancakes