Lord Jim of Dilling - Diplomat Magazine

ENTERTAINING|DELIGHTSor sprigs of fresh mint1/2 cup (125 mL) maple syrup (extra, forpassing)1. In a large non-stick skillet/crêpe panover medium-low heat, prepare fourlarge crêpes (diameter: 7 inch or 17 cm).For each crêpe, pour 1/4 cup (60 mL) ofbatter into centre of the skillet/crêpe pan.Quickly tilt and rotate skillet to form athin, even crêpe. Cook until edges begin toturn golden and top surface is set.2. Using a pancake flipper, carefully peelcrêpe from skillet, turn and cook secondside briefly (seconds). Transfer each to aseparate individual dinner plate.3. With remaining batter, make four “LaceCrêpes.” Using about 1/4 cup (60 mL) ofbatter for each crêpe, first quickly drizzlea ring about the same diameter as the preparedcrêpes and then continue to drizzlein a haphazard manner within ring toform a thin “lace” crêpe. Cook until topsurface is set.4. Using a pancake flipper, carefully peellace crêpe away from skillet and turn; cooksecond side briefly. Remove from skilletand stack on a plate, separating each crêpewith a piece of parchment paper; set aside.5. Place sliced bananas and strawberries inseparate bowls; bathe with liqueur.6. Using about 1/4 of total amount foreach crêpe, spread strawberry jam evenlyover each plated crêpe (i.e., regular crêpe),add bananas and dabs of double gingersour cream sauce. Drizzle with butterscotchsauce, top with sliced strawberries,toasted nuts and chopped chocolate.7. Top each fruit-garnished crêpe with alace crêpe enclosing the fruit mixture betweenthe crêpes.8. Using a fine meshed small sieve, dustthe top surface with icing sugar; garnishwith whole fresh strawberries and/orsprigs of fresh mint. Pass maple syrup attable.* To make the double ginger sour creamsauce, stir together 1/3 cup (80 mL) ofsour cream, 1 1/2 tbsp (23 mL) of icingsugar, 2 tsp (10 mL) of chopped ginger insyrup, 1/3 tsp (2 mL) of ground gingerand if desired, 1/3 tsp (2 mL) of Armagnacliqueur or Cognac. (Makes 1/3 cup or 80mL of sauce.) Store the sauce refrigeratedfor up to 10 days. (Note: Ginger in syrupis different from candied ginger. Both areavailable in health food stores.)Time Saving tip: Using an “assembly line”technique, these fruit filled lace crêpes aresimple and quick to prepare.Crêpe BatterMakes 10 crêpes (diameter 7 inch)1 cup (250 mL) all-purpose flour1 1/2 tsp (8 mL) granulated sugar1/8 tsp (Pinch) ground ginger2 eggs2 egg yolks1 1/2 cups (375 mL) milk, divided1/4 cup (60 mL) unsalted butter or margarine,melted1. In a medium bowl, sift together flour,sugar and ground ginger.2. In another medium bowl, using an electricmixer, beat together eggs, yolks and3/4 cup (about 180 mL) milk.3. Continuing to beat constantly at lowspeed, gradually add 1/2 cup (125 mL) offlour mixture, then remaining milk (3/4cup or 180 mL) and remaining flour mixture(1/2 cup or 125 mL). Beat to form asmooth batter.4. Beat in melted butter. (Note: If batteris not perfectly smooth, pass it through acourse mesh sieve.)5. Allow batter to rest for at least 30 minutesbefore using.6. Whisk batter thoroughly before using.Ma cuisinediplomat and international canada 33