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Former Royal Chef’s Culinary Tribute to Prince Philip, Duke of Edinburgh

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From the first time I met him and mistook him for the gardener to the last time I cooked for him and he stole my lamb chops I loved cooking for Prince Philip. He was a master chef on the grill, always keeping the palace chefs on their toes and even teaching me how to peel fruit, the correct way, his way.

One of his favorite dishes was Crepes Islandaise, a recipe that he gave to the royal chefs and requested many times at his private dinner parties. In this video I share the recipe and how to prepare this simple dish.

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Crepes Islandaise
Makes 6 portions

1 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda (bicarb of soda)
1 tsp vanilla
3 eggs
4 TBS melted butter
2 cups milk

1/4 cup vegetable oil (for cooking the crepes)

1 cup jam (your choice of fruit)
2 cups heavy cream, whipped
1/4 cup powdered sugar

In a large bowl add the flour, baking powder, salt and baking soda and whisk until combined. In a separate large bowl add the eggs, melted butter, vanilla and milk and whisk together. Add the liquids to the dry ingredients and whisk until there are no lumps.

Add a teaspoon of vegetable oil to a frying pan and heat until smoking hot. Carefully pour enough batter into the pan and swirl the pan until the batter coats the bottom of the pan (it only needs to be 1/4 inch thick) Cook until golden brown on the bottom and then flip the crepe and cook until golden brown on both sides. Slide the crepe onto a plate while you make more and then allow all to cool.

Lay out the cold crepes and spread the jam onto half a side of each. Top with the whipped cream and fold over the top of the crepe onto the cream. Dust with powdered sugar before serving.

4650 | Chefs | Cooking

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