Pancake Parcels Recipe By Tasty

EASY PANCAKES RECIPE BY TASTY

Steps:

• Melt butter in the microwave in 15-second intervals.
• Sift flour, sugar and baking soda together into a large bowl.
• Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
• Cook pancakes in a frying pan on medium heat.
• Serve with whipped cream and maple syrup.
• Enjoy!

PANCAKE PARCELS RECIPE BY TASTY

Steps:

• Sieve the flour, cocoa powder, icing sugar and salt into a large bowl
• Make a well in the centre and whisk in the eggs
• Combine the milk and water and slowly add it to the mixture while continuing to whisk.
• Melt a small knob of butter in a large frying pan on a medium heat.
• Spoon a ladle full of the mixture onto the pan and swirl it around to get a nice thin layer of batter.
• Cook for approx. 2.5 minutes and flip the pancake once.
• NOTE: You can go for it the cool way, or just use a spatula, we're not judging you. ;)
• Cook further for 60 more seconds and remove from the heat.
• Pour the frozen raspberries into a pot and cook, along with 3 tbsp of water on the lowest setting with the lid on for 5-6 minutes. (You can also use fresh raspberries with 5-6 tbsp of water.)
• Spoon a dollop of ice cream into the center of the pancake, and pour over a few spoons of the raspberries.
• Wrap the pancake up around the ice cream and use a strawberry lace to tie it all together.
• Enjoy!

CRESPELLE (BAKED PANCAKE PARCELS)

Steps:

• Mix all the ingredients for the filling together in a large bowl. Season well with nutmeg, salt and pepper and set aside.
• To make the tomato sauce, heat the olive oil in a saucepan over a moderate heat.
• Add the garlic, and as soon as it begins to brown add the tomatoes, tomato paste and sugar. Season with salt and pepper.
• Cook over a fairly high heat for about 15-20 minutes, until thickened, stirring frequently. Taste and adjust the seasoning if necessary.
• Pre-heat the oven to 400°F Take the first pancake and spoon one eighth of the filling across the centre. Flip the sides over to cover the ends of the filling then roll the pancake parcel up neatly.
• Place in a lightly oiled ovenproof dish large enough to take all the filled pancakes in a cosy, single layer.
• Repeat with the remaining pancakes and filling. Pour over the tomato sauce then bake in the oven for about 20-30 minutes, until bubbling hot. Serve at once.

HOW TO MAKE PESTO SALMON PHYLLO PARCELS

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.