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

 

 

Method

 

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.

 

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