We have been waiting for the right moment to share this recipe from Instagrammer @beurrenoisette_ Patiently waiting for the Christmas and Chinese New Year festivities to rest before posting this one up. We are sure this is one recipe which would sit well with many of our carb-loving friends.
(ps: If you have not already checked her out, we strongly encourage you to visit her Instagram page @beurrenoisette_, she has an amazing way with rustic comfort food made from scratch, the good old fashion way.)
Your Le Creuset Skillet is the perfect partner for this recipe, the steady even heat retention ensures that the flakey layers are cooked through and evenly on low to medium heat, while the black satin enamel allows for high surface temperature for that delicious golden brown crispy bits.
Here is her recipe for:
Crispy & Flakey Spring Onion Pancakes with Toasted Sesame Seeds and Sichuan Pepper
(Makes 4, 8-inch pancakes)
Hot Water Dough:
250gm Plain Flour
1/4 tsp Sea Salt
Freshly Grated Tomato Sauce
8 Ripe Tomatoes, coarsely grated
Infused Oil & Roux:
35gm Plain Flour
65ml Peanut Oil
White stems of 8 stalks of Spring Onions, green parts reserved for filling
2 Star Anise
1 tbsp Sichuan Peppercorns
1/2 inch stick of Cinnamon
1/4tsp Fennel Seeds
2 tbsp Sichuan Peppercorns, dry roasted, crushed
2 tbsp Sesame Seeds, dry roasted till golden brown
8 Stalks of Spring Onions, green part finely chopped
Maldon Sea Salt Flakes
Sea salt and freshly ground black pepper.
1: Hot water dough: Tip flour and salt into a mixing bowl. Gradually add 200gm of boiling water in a steady stream and with the help of a wooden spoon, bring the dough together into a rough ball before tipping the dough out to a lightly oiled work surface. If the dough seems craggy and dry, add additional boiling water, 1 tbsp at a time as needed. With lightly oiled hands, gently knead the dough until smooth and elastic. Rest the dough for an hour in a bowl covered with cling film.
2: Freshly grated tomato sauce: Season tomatoes to taste with sea salt and pepper. Keep refrigerated until needed.
3: Infused oil & roux: Tip flour into a medium bowl and set aside. To a small saucepan set on low heat, add remaining ingredients and infuse till aromatic for 10 mins. Remove saucepan from heat, quickly strain hot infused oil over the flour to make the roux. Give it a good whisk till it is smooth. Set aside to cool.
4: Divide your dough to four equal portions. Keep the rest of the dough covered while working on one portion. To a lightly oiled work surface, gently roll your dough out paper-thin into an approximate size of 12 inches by 8 inches; with the longer side facing you. Using a palette knife, spread a thin coating of roux across the dough. Evenly sprinkle the Sichuan pepper, sesame seeds, spring onions and a bit of sea salt flakes. You can go with how much or little you like with the filling.
5: Shape the dough into a 12-inch rope by rolling the top side of the dough downwards towards you like a jelly-roll. Gently stretch the dough upwards and away from you a little as you roll the dough downwards. This makes the dough paper thin, creating more flakey layers. Take one end of the rope and gently coil the dough into a spiral, tucking the other end under the spiral. Rest the dough for 15 mins. Repeat Steps 4 and 5 with the remaining portions of dough.
6: Lightly oil the surface of your skillet and set it to medium heat till the oil shimmers. While the skillet is warming up, roll out each of the coiled dough into an 8-inch disk. At this point, the dough may be frozen between layers of parchment paper.
7: Place one 8-inch disk onto a hot skillet and fry up the pancake until both sides are evenly golden and crispy (approximately 2-3mins on each side). Using a pair of wooden chopsticks or silicone tongs, scrunch up the pancake to break the layers and make it fluffy and flakey. Place on kitchen paper towels to drain.
8: Serve hot with freshly grated tomato sauce on the side. Enjoy!
Recipe may be doubled or tripled easily to make pancakes ahead for a quick savoury snack any time of the day. The dough freezes well between layers of parchment paper and does not require thawing before frying.
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