Nearly three weeks from Pancake Tuesday we bring you the second course of our Pancake Extravaganza 100% intentional I promise!
I don't usually recommend songs - but they sing about pancake batter! a cover of the White Stripes by the Golden Filter
Make the Crepes as follows (again, this is a recipe from Julia Child's Mastering the Art of French Cooking)
Ingredients Pancake Batter
Ingredients Pancake Batter
1/2 cup cold water
1/2 cup milk
2 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 Tablespoons melted butter
1 tbsp caster sugat
1/2 cup milk
2 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 Tablespoons melted butter
1 tbsp caster sugat
1tbsp cointreau or Grand marinier
Mix all the ingredients together and whizz in a food processor (I used my trusty stick blender) refrigerate for at least 2 hours.
Make the crepes: Get a heavy bottomed non-stick frying pan really hot and melt some butter in it, wipe the majority of the butter away with a wodge of kitchen paper. Do this between each pancake. This recipe should make about 12 pancakes.
Spoon about half a ladle full (depends on how thin you like them, but for crepes, the thinner the better) of the mixture into the hot pan and swirl around quickly until evenly coated. Place back on the heat and cook for 2 or 3 minutes until golden brown, then flip and cook for another minute or so on the other side until golden brown.
You can make the crepes up to 4 or 5 hours in advance. Don't refrigerate them. Just stack them up on a plate on on top of the other and they should be fine.
When you're ready to serve the dessert mix the following ingredients in a bowl: (this will make enough sauce for 8 pancakes so you can increase everything a little if you want to use up all 12 of your crepes from the recipe above)
Ingredients Crepe Suzette Sauce
Mix all the ingredients together and whizz in a food processor (I used my trusty stick blender) refrigerate for at least 2 hours.
Make the crepes: Get a heavy bottomed non-stick frying pan really hot and melt some butter in it, wipe the majority of the butter away with a wodge of kitchen paper. Do this between each pancake. This recipe should make about 12 pancakes.
Spoon about half a ladle full (depends on how thin you like them, but for crepes, the thinner the better) of the mixture into the hot pan and swirl around quickly until evenly coated. Place back on the heat and cook for 2 or 3 minutes until golden brown, then flip and cook for another minute or so on the other side until golden brown.
You can make the crepes up to 4 or 5 hours in advance. Don't refrigerate them. Just stack them up on a plate on on top of the other and they should be fine.
When you're ready to serve the dessert mix the following ingredients in a bowl: (this will make enough sauce for 8 pancakes so you can increase everything a little if you want to use up all 12 of your crepes from the recipe above)
Ingredients Crepe Suzette Sauce
Zest of 1 orange
Juice of 3 oranges
1 tbsp cointreau/grand marnier
1 tbsp caster sugar
Transfer half of this into your frying pan and heat it up until warm and slightly bubbling. Ad 1 oz butter and swirl so that it all melts in. Place a crepe in this sauce, and quickly flip it so it is coated on both sides. Then fold it in half and half again. Leave the folded crepe in the pan while you heat up and fold another 3 crepes so you have 4 in the pan at once.
Then quickly add in 2 tbsps cointreau and set in on fire with a match. Stand well back as it will Whoosh up and look very impressive. Bring it to the table and serve.
If you wanted to serve all 8 crepes at once you could probably fold them in 8ths...
We had this by itself and it was gorgeous, but if you wanted to be extra extra decadent you could serve it with ice-cream or Chantilly for an added French touch.
Juice of 3 oranges
1 tbsp cointreau/grand marnier
1 tbsp caster sugar
Transfer half of this into your frying pan and heat it up until warm and slightly bubbling. Ad 1 oz butter and swirl so that it all melts in. Place a crepe in this sauce, and quickly flip it so it is coated on both sides. Then fold it in half and half again. Leave the folded crepe in the pan while you heat up and fold another 3 crepes so you have 4 in the pan at once.
Then quickly add in 2 tbsps cointreau and set in on fire with a match. Stand well back as it will Whoosh up and look very impressive. Bring it to the table and serve.
If you wanted to serve all 8 crepes at once you could probably fold them in 8ths...
We had this by itself and it was gorgeous, but if you wanted to be extra extra decadent you could serve it with ice-cream or Chantilly for an added French touch.
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1 comment:
Wow, haven't heard "crepes suzette" in forever! Great idea and they sound delicious! x
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