Food Technology News

Year 10 Food Technology- Crepes/ Pancakes Challenge

Year 10 Food Technology students during lockdown and remote learning were shown online how to make French crepes and American pancakes. Ms Stubbs demonstrated 3 recipes- Banana caramel & walnut crepes, Berry crepes and Blinis- Russian mini pancakes suitable as canapes for a party made with cream cheese and salmon. Refer to the recipe below for crepes. Some students took up the challenge and created a range of dessert dishes. The winner however was Kar Yan Tong of Year 10L. Her strawberry pancakes were fabulous!

CREPES-Recipe 

Crepe batter:

½ cup plain flour

Pinch salt

2 eggs

¾ cup milk

Method:

Sift dry ingredients into bowl, add eggs, stir until mixture is smooth and free of lumps. 

Gradually add milk mixing to make a smooth batter using a balloon whisk. 

Allow to stand 30 minutes. 

Heat pan, grease well. From a small jug pour 2 to 3 tablespoons of batter into pan swirling mixture evenly around base.

Cook over medium heat until lightly golden brown. 

Toss or turn pancake and cook on other side. Repeat with remaining batter. 

Makes 6-8 crepes.

Emily Chong 10E created tangy lemon crepes and was the main contender in this challenge. Well done and a credit to your hard work this semester in Food Technology!

Strawberry:

½ punnet strawberries, washed and hulled and halved

1/3 cup sugar

1 orange squeezed

Whipped cream

Combine juice and sugar in small saucepan and heat to dissolve. Boil for 1 minute then add strawberries. Stir until coated. Place crepe onto plate top with strawberry sauce. Roll up. Dust with icing sugar. Serve with whipped cream.

Kar Yan Tong 10L made strawberry topped pancakes and it was a tight decision in this challenge. Your presentation was perfection and you are the winner today! House-points also won for your Blue house team- Dunlop.

Banana caramel walnut:

1/3 cup brown sugar

1 tbsp butter

¼ cup cream

1 banana, sliced

¼ cup walnuts or pecans, chopped

Combine brown sugar, cream and butter in small saucepan and heat to dissolve. Boil for 1 minute to thicken, add sliced banana and nuts. Place crepe onto plate top with banana caramel sauce. Roll up. Dust with icing sugar. Serve with whipped cream.

The challenge was to beat the chef- Ms Stubbs who made the following- Blinis, Banana caramel crepes & Berry crepes. To make Blinis you need a basic pancake batter and to shape these to size using a soup spoon to measure. They should be the 5cm in diameter. Good luck trying this recipe!

Students tried to beat Ms Stubbs in a crepe and pancake challenge- These are the teacher’s French Berry crepes and Russian Blinis (below) made with salmon and dill cream cheese. Some students attempted the challenge but did they beat the chef? You decide.

Kay Stubbs

Food Technology Teacher