KATARZYNA’S GREEN SPRING CREPES
Today I would like to share with you a spring (it is just starting in Poland) proposal. Decide for yourself whether to eat it for breakfast, dinner or supper. I prepared these amazing green crepes for dinner. To decorate my spring crepes I used cress. For me it is the next sign of spring and upcoming Easter.
crepes:
340 g of ready semolina
700 ml of milk
100 g of spinach
2 eggs
4 tablespoons of oil
a hint of salt
stuffing
200 g of cottage cheese
100 ml of natural yoghurt
6 radishes
3 tablespoons of cress
salt and pepper

Pour 600 ml of cold milk onto the semolina, mix it in thoroughly and leave for half an hour.
Blend the spinach (without the stems) with 100 ml of milk. Add the spinach, eggs, oil and salt to the semolina and mix them in. Pour a portion of the dough into a medium frying pan and fry on both sides.
Cut the radishes into thin strips. Mix the cottage cheese with the yoghurt (or mash with a fork). Add the radish and cress, and spice it up with salt and pepper and stir.
Put the filling on every crepe and roll it up.

Enjoy your meal!

RECIPE AND PHOTO: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

EIERWIT PANNEKOEK
Wanneer mens met eierwitte sit en nie weet wat om met dit te maak nie is hierdie ‘n goeie alternatief. Ek het hierdie eierwit pannekoek gebak met 3 eierwitte, dit is ‘n klein resep en het net 6 pannekoek gekry. Hierdie tipe pannekoek sal perfek werk vir lasagne. Ons het sommer met kaneel suiker geëet, maar mens kan dit bedien met maalvleis of enige vulsel.
185 ml koekmeel of nutty wheat meel
185 ml melk
3 eierwittte
knippie sout
20 ml kookolie
Meng alles goed saam en bak soos pannekoek, spuit die pan met Cook and Spray of gebruik baie min olie. Hierdie resep maak so 5-6 pannekoeke.
Bedien met kaneel suiker of vulsel van jou keuse.
Aanpassing en foto deur Rina Kleinhans

HAM AND CAULIFLOWER CHEESE PANCAKES
1 med sized cauliflower
1 tablespoon lemon juice
3 tablespoons butter, plus extra for greasing
3 tablespoons cake flour
1 cup milk, warmed
2 eggs, separated
150 g cheddar cheese, grated
125 g waferthin ham
Salt and ground black pepper
8 x 20 cm pancakes ready made or home made
½ cup fresh cream
Preheat the oven to 180 ºC. Separate the cauliflower into florets. Simmer in 2 cups lightly salted water, flavoured with the lemon juice, for 12 minutes, or until just tender . Drain and set aside , reserving ½ cup of the cauliflower water.
Melt the butter in a medium saucepan. Whisk in the flour until smooth. Remove from the heat and whisk in the cauliflower water and milk until smooth. Return to the stove and cook, whisking, until thick and smooth. Remove from the heat.
Lightly beat the egg yolks, then gradually beat into the thickened milk mixture. Stir in 125 g grated cheese. Beat the egg whites until stiff, then fold into the cheese sauce. Gently fold in the steamed cauliflower and torn ham and season.
Place a large spoonful of cauliflower mixture in the centre of each pancakes, then roll it up. Place in a greased baking dish and sprinkle with the remaining cheese. Spoon over the cream and bake for 20 minutes, or until puffed and golden. Serve immediately .
Photo: Petro van Genderen

SPINACHE PANCAKES AND RICOTTA PANCAKES
1 bunch of cooked, drained and chopped spinach
½ cup (125 g) ricotta cheese
¼ cup grated cheddar cheese
ground black pepper
½ teaspoon paprika
pinch of grated nutmeg
¼ cup grated Parmesan cheese
½ cup breadcrumbs

BATTER
1 cup plain cake flour
1 ¼ cups milk
1 egg
butter, for cooking

CHEESE SAUCE:
2 tablespoons butter
¼ cup plain cake flour
1¾ cups milk
1 cup grated cheddar cheese

Put the spinach, cheeses, pepper and nutmeg in a bowl and mix well.
TO MAKE BATTER:
Sift the flour and pinch of salt into a bowl. Add half the milk and the egg. Whisk until smooth: add the remaining milk. Heat a teaspoon of butter in a frying pan and pour in a thin layer of batter. Cook the base until golden, then flip. The batter should make 8 pancakes.
TO MAKE CHEESE SAUCE:
Melt the butter over low heat, add the flour and cook for 1 minute. Remove from the heat and slowly stir in the milk. Bring to the boil, stirring constantly. Remove from the heat and add salt and pepper and grated cheese.
Preheat the oven to 180ºC. Divide the filling among the pancakes, roll up and put in a greased ovenproof dish. Pour cheese sauce over pancakes. Mix the Parmesan, paprika and breadcrumbs together and sprinkle over the sauce. Bake for 30 minutes, or until golden brown.

Ricotta Pancakes with Berries and Mascarpone:
140 g cake flour
5 ml baking powder
1 ml salt
4 eggs separated eggs
40 g castor sugar
30 g butter , melted
170 ml milk
225 g Ricotta cheese
20 g butter and 10 ml oil to fry the pancakes
icing sugar and Mascarpone to serve

Sift the flour, baking powder and salt together. In a separate bowl, whisk the egg yolks, sugar and melted butter together for 2 minutes, then add the milk and Ricotta cheese and stir to combine. Gently fold the cheese mixture into the flour mixture. Whisk the egg whites in a clean bowl, until stiff peaks form. Add spoonful of the egg whites to the batter to loosen the mixture, before folding in the remaining egg whites. Heat the butter and oil in a frying pan over moderate heat. Drop spoonfuls of batter into the pan and fry pancakes for 1-2 minutes per side, until golden and cooked. Serve with a dusting of icing sugar and a dollap of Mascarpone and the berries.
Photo and recipe posted by Petro Van Genderen

CECIL SE KAASWORS PANNEKOEKE
Wors van keuse klaar gaargemaak, soveel porsies soos verkies. Sny in lengtes wat in jou bak sal pas. Bak die pannekoek klaar, genoeg om in jou bak te pas soos die foto wys. Maak jou witsous klaar, genoeg vir 2 lekker dik lae.
Rasper genoeg kaas
Pannekoek deeg:
2 koppies koekmeel
2 koppies melk
2 koppies water
2 eiers
1 teelepel sout
2 eetlepels olie
Meng alles saam tot ‘n gladde deeg, laat rus 5 min en bak in warm pan.

Witsous:
3 eetlepels botter
500 ml melk
3 eetlepels maizena
sout na smaak

Smelt botter en maak maizena aan met bietjie van die melk tot glad en meng res van melk by.  Meng melkmengsels in by gesmelte botter.  Sit in die mikrogolf vir kort rukkies terwyl jy baie gereeld roer, tot glad en gaar. OF maak op die stoof in potjie teen lae hitte.  Sodra gaar, sit sout in na smaak.
Wanneer jy die witsous, pannekoek en wors alles gereed het, neem ‘n oondbak en sit ‘n lekker dik laag witsous onder in die bak.
Sit pannekoek plat neer en sit ‘n stuk wors en genoeg gerasperde kaas bo-op en rol op.
Pak opgerolde pannekoeke bo-op die witsous laag in die bak soos op die foto.
Sit nou weer ‘n laag witsous oor die opgerolde pannekoeke en gooi ‘n lekker dik laag kaas bo-oor.
Bak in die oond by 180°C tot deur warm en die kaas lekker gesmelt.
Resep en foto: Cecil Dunhin

SPESIALE PANNEKOEK
3 eiers
1 ½ koppies koekmeel
1  teelepel bakpoeier
knypie sout
3  eetlepels brandewyn
3  eetlepels gesmelte botter
2  koppies melk of water (verkieslik water)

Breek die eiers in ‘n glasbak en klop dit goed saam met die brandewyn.
Sif die droë bestanddele by en dan die water of melk en laastens die botter.
Bak en geniet.
(Dit is eintlik die brandewyn wat die geheim is)
Resep geplaas deur Petra Nel (Ge-erf van my ma)
Foto: Petra Nel

TUNA PANCAKE LASAGNE
Serves 4 – 6
3 x 170 g tins tuna in water, drained
250 g sour cream
125 ml mayonnaise
2 green peppers, chopped
1 bunch spring onions, finely chopped
20 ready-made pancakes
1 x 800 g jar Napolitana pasta sauce
2 x 200 g packets cheese sauce

Preheat oven to 190°C.
Mix the tuna, sour cream, mayonnaise, peppers and spring onions together.
Place a heaped spoon of the tuna mixture into each pancake and roll up.
Pour the pasta sauce into an ovenproof dish.
Top with the tuna pancakes and cover with the cheese sauce.
Bake for about 15 minutes until golden and heated through.
Photo en recipe by Melissa Ann Vermeulen

INA SE PANNEKOEK SOUS
1 koppie water
1 koppie suiker
1 teelepel kaneel
1 teelepel margarien

Kook dit en verdik met mielieblom.
Gooi dit oor die opgerolde pannekoek.
Jy gooi soos gewoonlik jou kaneelsuiker oor en rol dan dadelik op. Pak in bak en gooi bietjie sous oor elke laag gerolde pannekoek.
Baie baie lekker.
Bron en foto: Ina vd Merwe Jooste

ERIKA’S PANCAKE STACKER
3 plain pancakes
mince
thyme
cabbage
zucchini (baby marrow)
carrot
mushrooms
All Gold tomato and herb pasta sauce
Ina Paarman roasts garlic sauce
Cheddar cheese
salt and pepper

Brown mince and veg in a little oil. Add thyme, salt and pepper. Add pasta sauce.
In ovenproof dish layer pancake, mince mix and drops of garlic sauce continue with layering.
Top with shavings of cheddar cheese.
Bake or grill until cheese is melted.
Recipe and Photo: Erika Foot

PANNEKOEK TROUKOEK
1,25 kg koekmeel
3 teelepels sout
6 teelepels bakpoeier
6 eiers
62,5 ml asyn
250 ml olie
2,5 liter water

Meng  laat ‘n rukkie staan en bak soos pannekoek in ‘n warm pan.
Die resep bo het ek 4 x aangemaak vir die ±130 pannekoeke (en heelwat flops tussenin). Daar is geen vulsel tussen die pannekoeke nie, want die bruid wil hê dat dit as poeding bedien word met verskillende koue vulsels soos bessies en room ens. Dus word die pannekoeke nie warm gehou of warm gemaak nie. Ek het ook vooraf getoets – die pannekoek het ‘n dag oop gestaan sonder om uit te droog. Ek het egter eers 2 ure voor die troue die stapel gepak.

Niks tussen in gewees. Hulle het ‘n foto geneem waar hulle gemaak het asof hulle die “koek” sny en toe het die caterers dit kombuis toe geneem en van daar vir die gaste as poeding bedien. Dis opgerol met verskillende koue vulsels soos bessies en piesangs en roomys of room daarby.

Bron en Foto: Irma Van Ellewee Swart
2de Foto:  Ylonda Kilian