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PANCAKE TUESDAY IS almost with us again.
As most people will be preparing to bin another batch of burnt flour and egg, TheJournal.ie visited someone who knows a thing or two about putting together a crepe (the pancake’s more sophisticated, mature cousin) to see if we could pick up a few tips.
Redmond Kennedy runs Classic Crepes, currently occupying a space for pop-up businesses in the window of Arnotts on Dublin’s Henry Street, usually operates from two classic Citroen HY vans, both converted into crêperies.
Kennedy explained that crepes are not too different from the humble pancake:
A crepe is a crispy, thin pancake. The ingredients are similar, but you don’t put any baking soda into it. That gives the elevation for the typical pancake we’re very much familiar with here in Ireland.
“That also goes for savory crepes, know as galletes. Again, it’s thin and crispy.”
Watch the video above to see how Kennedy throws together a strawberry, Nutella, and icing sugar crepe – it might give you some ideas for tomorrow morning.
Read: Here’s why Boxty is the regional Irish delicacy that deserves to go nationwide >
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