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Ingredients
For the orange pancakes
110g/4oz plain flour
2 eggs
milk, to make a batter
1 orange, zest only
1-2 tbsp vegetable oil
100ml/3½oz double cream
2 tbsp caster sugar
2 tsp brandy
For the chocolate sauce
100g/3½oz chocolate
1-2 tbsp double cream
1 orange, segmented, to garnish
Method
1. For the orange pancakes, whisk together the plain flour and eggs. Add enough
milk to make the mixture the consistency of double cream. Add the orange zest
and mix well.
2. Heat a crêpe pan and drizzle the oil into it. Swirl the oil around in the
pan, and drain the excess into a ramekin, to use for the next pancake.
3. Add a ladleful of batter into the crêpe pan, ensuring the batter reaches the
sides in an even coat.
4. Fry for 1-2 minutes on each side, or until golden in colour.
5. Turn out onto a serving plate, and repeat with the remaining mix, to make
four pancakes.
6. Once all have been made, whip together the cream, caster sugar and the
brandy, until quite thick.
7. Place a large spoonful of the cream mixture onto each pancake, then fold each
over to form a pocket.
8. Arrange on a serving plate.
9. For the chocolate sauce, melt the chocolate in a small pan over a medium
heat, adding the cream, to make a pouring consistency.
10. Drizzle the chocolate sauce over the pancakes, to serve, and garnish with
orange segments. |
