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Ingredients
85g/3oz self-raising flour
1 egg
1 egg yolk
½ pint milk
a little oil
55g/2oz peaches, chopped (from tin)
30g/1oz caster sugar
juice, from tin of peaches
1 orange, zest and juice only
icing sugar, to dust
Method
1. Whisk the flour, egg and egg yolk in a bowl with the milk, to form a smooth
batter, the consistency of double cream.
2. Heat a crêpe pan brushed with oil and ladle the batter in, twirling the pan
to spread evenly.
3. Cook the pancakes for 1-2 minutes on each side, or until golden. Remove from
the heat.
4. Spoon the chopped peaches into the pancakes and fold up into four.
5. Heat the sugar, peach juice and orange zest and juice in a pan for a few
minutes. Place the pancakes onto a serving plate and drizzle the sauce over.
6. Dust with icing sugar to serve. |
