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Ingredients
75g/2½oz plain flour
150ml/¼ pint milk
1 egg
1 tbsp butter
For the sauce
2 oranges, zest and juice only
55g/2oz caster sugar
1 miniature bottle brandy
icing sugar, to dust
Method
1. Place the plain flour into a large mixing bowl. Add the milk and the egg and
whisk, to make a thin batter.
2. Heat a crêpe pan over a medium heat, and add a small amount of the butter,
swirling around the pan, to coat.
3. Spoon a ladleful of batter into the pan, ensuring even coverage, and pan-fry
for one minute on each side, or until golden brown. Remove from the pan, place
onto a warmed plate, and repeat with the remaining mixture, to make four
pancakes.
4. While the pancakes are cooking, place the orange zest, juice and caster sugar
into another frying pan, over a moderate heat. Heat until the sugar mixture
begins to caramelise.
5. Add the brandy, to flambé, and continue heating through for 1-2 minutes.
6. When the pancakes have all been cooked, fold them into four, then place the
folded pancakes into the syrup, to poach for 1-2 minutes.
7. Spoon into a serving bowl, and dust with icing sugar, to serve. |
