Happy Pancake Tuesday! I’ve already done a very traditional, classic pancake recipe with lemon and sugar over on beaut.ie, so if you prefer to keep it traditional, head over there to read that. I’ve also done a few sauces to go with them, which you can find here.
If you haven’t already had your fill of pancakes today, then maybe this recipe will whet your appetite for something a little bit different. If you want something a bit more sophisticated, read on!
Blood oranges are in season at the moment and they are well worth tracking down. Apart from having the most amazing range of colours hidden inside, they have a lovely sharpness to them compared to other oranges. They remind me of my last trip to Rome 2 years ago, and the little cafe where we used to have breakfast every day. They served freshly squeezed blood orange juice and I couldn’t get enough!
I was trying to think of ways to use them in a recipe and the idea of a blood orange Crêpes Suzette came to me in a eureka moment! So I’ve adapted Delia Smith’s recipe to use blood oranges instead and it works perfectly.
I didn’t attempt the flambé at the end as I have been particularly accident prone over the past week or so, and thought it best not to tempt fate! I’m not sure the photos will do it justice but I urge you to give it a try.
110g plain flour
200ml milk mixed with 75ml water
2 large eggs
50g melted butter, cooled
pinch of salt
1 tbsp golden caster sugar
zest of 1 blood orange
200ml blood orange juice (about 4-5 oranges)
zest of 2 blood oranges
zest and juice of 1 lemon
1 heaped tbsp golden caster sugar
4 tbsp cognac
Whisk the flour and salt in a large bowl.
Add the sugar. Make a well in the centre and crack to 2 eggs into it. Begin pouring the milk and water into the eggs and whisk constantly to form a smooth batter.
I prefer to add about half the milk, whisk until smooth, then add the rest of it. You shouldn’t get any lumps this way.
Keep about 2 tablespoons of the melted butter back for greasing the pan later. Add the rest to the batter, along with the orange zest. Whisk again to combine.
Heat a small stainless frying pan – I use a 9″ one – on medium high heat.
Soak a piece of kitchen towel with the remaining melted butter and grease the pan, being careful not to touch the hot pan of course! You can use your spatula to move the paper around the pan, just to be safe!
Using a ladle, pour about a quarter cup of batter into the pan and swirl to cover the base of the pan. You should here a nice sizzle sound as you do this. If not, then your pan probably isn’t hot enough.
Let the crêpe cook for about a minute, then carefully loosen the edges with your fish slice or spatula and flip! Pancakes and crêpes can seem intimidating at first, but practise really does make perfect!
The first one probably won’t win any awards but persevere and you will soon have a whole stack of crepes – about 12. As you work your way through the batter, transfer them to a warm plate into a low oven (about 50C).
To make the sauce, combine the orange and lemon juice, zest, sugar and cognac in a jug or bowl.
In a large, heavy bottomed frying pan, melt the butter and pour the juice mixture into the pan. Allow to bubble up for a minute and then turn the heat down to low.
Using a tongs or 2 tablespoons, whichever you find easier, place a crêpe into the pan and quickly fold it in half, then fold it in half again until you have a small triangle. Move it to edge of the pan and repeat with the rest of the crêpes. The crépes will be delicate so be very gentle with them!
Serve immediately on warmed plates! This recipe should feed 4 people. If you’d like to attempt the flambé part, see Delia’s original recipe for instructions. You’re a braver person than me! Enjoy!