Meat-free Archives

Cheese recipes

Nana’s three-cheese-and-onion pie

40 minutes

Egg recipes

Savoury oats with creamy leeks, mushrooms and Parmesan

25 minutes

Battered and

Crispy parsnips with maple syrup and Parmesan

10 minutes

Beetroot recipes

Baked barley pilau with roast beetroot and feta

1 hour

Soup recipes

Spring green gazpacho

15 minutes

Buttermilk rye crêpes Suzette with clementines

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

3 large free-range eggs
3⁄4 cup amasi or buttermilk
1⁄2 cup milk
50 g rye flour
35 g cake flour
65 g butter, melted
Canola oil, for frying

For the clementine sauce:

7 clementines, (4 juiced and 3 sliced)
1 lemon, juiced
50 g sugar
3 T brandy
2 t butter

Method

Blend the eggs, amasi or buttermilk and milk until smooth. Add the flour and blend again. Steadily pour in the melted butter while blending, then strain the mixture through a sieve.

Heat a swipe of canola oil in a nonstick pan, then pour in enough batter to just cover the base of the pan. As it starts to bubble and the edges begin to lift, carefully flip over and cook for another minute or so. Repeat with the remaining batter.

Meanwhile, heat the clementine and lemon juice, sugar and 1 T brandy in a saucepan, whisking until the sugar has dissolved. Add the sliced clementines and caramelise, then reduce the sauce until syrupy. Warm the remaining brandy, add to the sauce and flambé, then stir in the butter. Pour the sauce over the crêpes and serve immediately.

Cook's note: Use amasi instead of milk or cream to add delicious tang to the batter – a perfect match with the clementines. Crêpes Suzette is an oldie but a goodie. I find such comfort in the soft texture and sticky- sweet flavours, and flambéeing them is great fun when you’ve got guests for dinner.

Discover more pancake recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Aligot (cheesy mash potato)

Yellow vegetable curry

Dhal-and-cauliflower curry

Nana’s three-cheese-and-onion pie

Mujadara

Hurried hummus

Savoury oats with creamy leeks, mushrooms and Parmesan

Crispy parsnips with maple syrup and Parmesan

Baked barley pilau with roast beetroot and feta

Spring green gazpacho

Cauliflower-and-goat’s cheese frittata

Buttermilk rye crêpes Suzette with clementines

Buttermilk rye crêpes Suzette with clementines

Ingredients

Method