December, 2010

Dec 10

Christmas crepes

This week’s recipe is terribly retro, but in a good way. Every time I make it, I remember the first time I ever ate Crêpes Suzette, which was at a smart but old-fashioned French restaurant on the Thames and I remember the excitement of the waiter wheeling out a trolley to our table on which they cooked the crêpes. It is simply delicious and shouldn’t be overlooked just because it’s out of fashion. I suppose it’s not typical Christmas fare, but with good oranges in abundance at the moment, it can be prepared with store cupboard ingredients at this time of year. Perhaps I shouldn’t have mentioned that though…

Free From Kitchen Crêpes Suzette

Makes around 8 pancakes

Crepes Suzette.JPG










Ingredients for the pancakes

125g flour (I use a very well known wheat & gluten free plain flour blend)

Pinch salt

2 large eggs

350 ml sweetened soya milk

1 tbsp golden caster sugar

Zest 1 orange, finely grated


Ingredients for the orange sauce

6 fl oz freshly squeezed orange juice

3 tbsp Cointreau

Zest 1 orange, finely grated

Zest 1 lemon, finely grated

1 tbsp golden caster sugar





To make the pancakes, sift the flour and salt into a large bowl. Make a well in the centre, crack both eggs into the well and start to whisk. Gradually start to incorporate the egg into the flour, little by little, and add a small amount of milk, mix until fully incorporated, and then add more milk bit by bit until all the ingredients are fully incorporated. Add the sugar and orange zest finally, and give the mixture a good whisk and ensure it’s free from lumps. Pour the mixture into a jug and make a start on the orange sauce.


The orange sauce is very straight forward. Simply combine all the ingredients in a pan. You can add 2 tablespoons butter if you wish. Heat the sauce over a medium heat in a saucepan until it starts to bubble and set aside.


The next thing to do is cook the pancakes – as many as you require. I use a special crêpe pan, but feel free to make your pancakes as large or as small as you like. Once the pancakes are cooked, place one in your pan and fold in half to make a semi circle, and half again to create a triangle-like shape. Pour in around 3 tablespoons of liquid and swirl around the hot pan until it bubbles and makes the crêpe turn a beautiful golden colour. If you’re brave enough, try flaming the pancake in the pan… but if you’re as accident prone as I am, it might not be such a good idea.  Repeat for each crêpe and serve immediately.


Dec 10

Go Free Chocolate Brownies

If you’re still snowed in or like me, are enjoying just staying warm and cosy at home this week, why not try some baking? It’s great fun, keeps you warm and produces wonderful results to eat alone or to earn some brownie points (no pun intended) with your family or housemates. Following numerous requests for the recipe, here is the original recipe for Go Free Chocolate Brownies. The beauty of this recipe is that it is wheat, gluten and dairy free, which is unusual to find in a brownie recipe. I have since revised our recipe to make it healthier, but this is the original version we first used…. happy baking!

For further information on Go Free Foods, see or follow us online @gofreecakes on Twitter or Go Free on Facebook.

Chocolate Brownies.JPG






Go Free Chocolate Brownies

Makes 12


50g Olive Oil (You can use 70g butter or dairy free margarine if you prefer)

100g Dark Chocolate (buy the best quality you can afford and read the ingredients on the back)

170g Golden Caster sugar

2 Large eggs, beaten

70g Gluten free plain flour

1 tsp Gluten Free baking powder

¼ tsp salt

1 tsp Vanilla extract

70g nuts (walnuts, hazelnuts or pecans work very well)




1)      Preheat the oven to 180C / 350F / Gas Mark 4

2)      Grease and line a 28cm brownie tin

3)      Melt butter / margarine / olive oil with the chocolate over a low heat in a glass bowl over a pan of boiling water

4)      Mix in the beaten eggs (this is where a Kitchen Aid comes into its own, or use an electric hand whisk) and continue to mix for 3-4 minutes

5)      Sift in flour, baking powder and salt, then add the vanilla extract and nuts and mix gently

6)      Pour the mixture into the brownie tin and even out with a spatula.

7)      Cook for 25-30 minutes – test after 25 minutes as not every oven operates at the same temperature. I prefer my brownies cooked  until they are very squidgy still, but be careful not to overcook like a cake, or else they will be too dry.

8)      Enjoy with a cup of tea!

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