There’s something undeniably satisfying about street food.
Maybe it’s because it’s quick, convenient and relatively cheap. Maybe it’s the smell as you pass by and the noise of sizzling pans. Maybe it’s how you can travel the foodie world just by going from one stall to another. Maybe it’s a combination of all of these things.
We love it. (Of course we do, we’re food bloggers!) And it’s an exciting scene to keep an eye on as passionate traders and producers rustle up showstopper dishes that make you plead with them to set up a permanent location ASAP, so you can enjoy their food whenever you want.
Thankfully, street food isn’t in short supply in the North East – and it’s now easier to get it than ever with The Street Food Cook Book that celebrates the best of street food in the north of England.
As this week we celebrated Shrove Tuesday (aka Pancake Day!), it seemed only fitting that we share a recipe from the book for delicious Strawberry Sundae Crêpes with Chocolate Ganache Filling from Newcastle-based mobile crêperie Kitsch’n Crêpe Co – a regular trader at foodie events in the region, they create sweet and savoury crêpes with a host of fillings. Why not rustle this one up for an after-dinner treat tonight? Or even better – for a romantic Valentine’s Day dessert at home (you probably have nearly all the ingredients in your cupboards anyway!)
This recipes makes 12 crêpes.
For the crêpe batter:
60g unsalted butter, plus extra for frying
2 large eggs
300g plain flour
For the chocolate ganache filling:
225g dark chocolate, above 40% cocoa solids
125ml double cream
White crêpe cones, from R&R packaging (optional)
For the crêpe batter, melt the butter and allow to cool slightly. Add the eggs to the milk in a large bowl and sieve in the flour. Using a hand blender, blitz to a smooth liquid, getting rid of any lumps. Add in the melted butter. You might find it better to refrigerate the mixture at this stage.
Heat a 8-inch crêpe pan (or frying pan) and add some butter (or you could use Frylite). Swirl the pan with the butter or oil and wipe out any excess.
Using a ladle or jug, pour a thin layer of crêpe batter into the pan. Quickly swirl the pan before the mixture sets; it should only take a minute. To flip over to the other side, run a palette knife gently around the edges to loosen, then flip the crêpe. Don’t worry if the first one doesn’t work, they always get better! Set aside while you finish the batch.
For the chocolate ganache, heat the cream gently in a pan. Add the chocolate and heat until melted, dark and smooth. The ganache can now be added straight to the crêpes or allowed to cool.
At Kitsch’n Crêpe Co., after they have flipped the crêpe and cooked the second side, they spread it with ganache and cover in slices of strawberry. They then fold it in half and roll into a cone shape, pop it straight into a crêpe cone, squirt the cream onto the top, sprinkle with nuts and drizzle with chocolate if required.
If making at home, you could do it like this in the pan or even reheat the prepared crêpe in the microwave. Spread it with ganache, cover with sliced strawberries then fold into a triangle and serve on a plate with a squirt of cream on the top, it’s up to you!
Inside The Street Food Cook Book you’ll also find recipes from Durham’s wood-fired pizza van Pizzette, as well as a few other well-known places from across the north of England such as smokehouse Smokin’ Blues, Mexican canteen Street Food Chef and Buddha Belly which specialises in Thai street food.
Buy it for £10 from Waterstones and online at www.amazon.co.uk.