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Pancake Recipes and Cider Pairings 

In Normandy and Brittany classic French Cidre feels right at home next to a Galette or Crepe whether sweet or savoury. 

 

Whether you are a traditionalist who sticks to the classics or you feel like branching out here’s a few suggestion for our own take on cider pairings for Shrove Tuesday.

 

Classic Sugar and Lemon
Galette Pancake Forestière
Maple Crepes with Ham and Gruyere
Calvados flambé

 

Whether you go for just one idea or all four follow these three stages:

Stage 1: Make your batter, less than 5 min (Allow 30mins to rest)

Stage 2: Prepare fillings, 10 mins for Forestière

Stage 3: Make pancakes and drink cider, till you can eat anymore!

 

Stage 1: Universal Pancake Batter

50g melted butter, plus more for cooking

100g plain flour

1 large egg

1 large egg yolk

320ml milk

 

Sift flour into a large bowl

Crack egg and yoke into a well in the flour

Beat together

Gently pour in milk whilst whisking followed by the butter

Leave for 30 mins

 

To cook grease a pan with butter, gently heat until reasonably hot but not burning the butter.

Ladle batter into a sloping pan and move it around to evenly coat the pan with a thin layer

Cook on side until the pancake can be shaken free

Toss it over and cook on the other side.

 

(Credit recipe: https://www.theguardian.com/lifeandstyle/2002/feb/24/foodanddrink.recipes)

 

Classic Pancakes

 

Fresh Lemons

Caster or icing sugar

 

No introduction needed

Serve with a dusting of icing or caster sugar and freshly squeezed lemon juice

 

You could easily pair this with any cider that isn’t too sweet and has a good acidity.  For my money I’d enjoy this with a Wild Summer as the elderflower and citrus lemon works really nicely.

 

Forestière (Vegetarian)

 

1 onion, chopped

600g mushrooms (Chestnut or mixed wild mushrooms), chopped
1 clove garlic, crushed
1 tbsp chopped parsley
salt/pepper

Gruyere cheese, grated

 

Before making the pancakes sauté the following ingredients in butter:

1 onion, chopped

600g mushrooms (Chestnut or mixed wild mushrooms), chopped
1 clove garlic, crushed
1 tbsp chopped parsley
salt/pepper

Keep warm in the oven

 

Add these to the pancake whilst still in the pan and top with a dash of crème fraiche and a sprinkle of gruyere and freshly chopped parsley and fold in half to serve

 

Cider pairing: Craftsman dryness cuts through the rich buttery mushrooms

 

Ham, Dijon mustard and Gruyere crepes with maple syrup

 

2 tablespoons maple syrup

30 g  butter

180 g gruyere grated

4 slices g Torn up thin slices of ham

Tsp Dijon mustard

 

With your batter cook one side and flip your pancake over in the pan

With a knife spread a tiny amount of Dijon mustard onto the cooked side

Sprinkle half the pancake with a thin layer of grated whilst still in the pan

Tear in some slices of ham while the cheese melts

Fold the crepe in half and then into quarters

Serve with a small drizzle of warm maple syrup and a glass of cider.

 

Cider Pairing: Skylark stands up to the mustard and melted cheese but it’s sweet toffee notes pair very well with the maple syrup

 

(Credit recipe idea: https://fromthelarder.co.uk/maple-galettes-wiltshire-ham-gruyere/)

 

Calvados Flambé

 

½ a British Apple (Try Bramley or Russet if you can get hold of them)

Caster Sugar

4 tbsp Calvados

Double Cream or crème fraiche to serve

Lemon wedges

 

Peel core and chop up the apple

Leave it to soak in 2 tbps calvados for 10 mins

Heat up apples with sugar (to taste) and enough water to cook the apples into a sauce

Use a fork to help mash them if required

Keep warm

 

As you cook the pancakes layer them on a warm plate with a thin spread of this apple sauce between each layer keeping them warm in the oven

 

Once ready heat up the remaining calvados, pour over the pile of pancakes and set it a light

Once burned off serve with a lemon wedge and double cream or crème fraiche

Cider pairing: Dappler

ENJOY!