So my hand reached out for my favourite canape book, and i was not disappointed for something new.... quick mini chive pancake with creme fraiche and red onions.
It is what canape should be - something you can eat with fingers, but just in one mouthful, not too filling but just keep whet your appetite for more.
Makes 20
Ingredients:
Mini Chive pancakes
60g Plain Flour
1/4tspn Baking Powder
1/4tspn Salt
1 egg, beaten
3Tbspn Milk
1Tbspn finely chopped Chives
1Tbspn Sunflower Oil
Creme fraiche and Red Onion Confit
2Tbspn Caster Sugar
1Tbspn Water
1Tbspn Red Wine Vinegar
1 medium Red Onion, finely sliced
Salt
Black Pepper
1Tbspn finely chopped Chives
Method:
Mini Chive Pancakes
1) Sift flour, baking powder and salt together.
2)Make a well in the centre. Add egg and milk to well. Gradually draw in flour and mix to a smooth batter.
3) Stir in chives in the batter
4)Brush a frying pan or griddle with oil. Preheat oveer medium heat.
5)Working in batches, drop heaped teaspoonfuls of mixture into the hot pan. Cook until bubbles appear and underside is golden, 3 minutes.
6)Turn and brown other side, 2 minutes.
7) Brush pan with more oil between each batch of pancakes. Cool pancakes. Serve at room temperature.
Creme Fraiche and Red Onion Confit Topping
1)Put sugar and water in a small pan and stir to dissolve. Bring to boil over medium-low heat and cook to a dark caramel.
2) Remove from heat and add vinegar and onions.
3) Return to medium heat and stir-fry until onions soften, 5 minutes. Add salt and pepper to taste. Cool to warm.
4) Top each pancake with 1 teaspoonful each creme fraiche and onions. Garnish with chives. Serve at room temperature.
Tips:
I didnt have any red wine vinegar, so i subsituted with red wine and balsamic vineagar... and worked great!
Can prepare the mini pancakes 2 days in advance, when serve, crisp in the oven at 200C for 3mins.
Happy Cooking!
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