Mastered pancakes thanks to Kate Belcher's foolproof perfect pancakes recipe? Now try this classic French dish made with oranges and Cointreau.
Ingredients
- 125g plain flour
- 1 medium egg, beaten
- 275ml-300ml semi-skimmed milk
- Vegetable or sunflower oil, for frying
- 1 teaspoon icing sugar
- Grated zest of 1/2 orange
- 40g caster sugar
- 40g butter
- Juice of 2 small oranges
- 2 tablespoons Cointreau
- 2 tablespoons brandy
- Thin strips of orange zest
- Crème fraîche.
Method
- 1. Make the master batter recipe (see the perfect pancakes recipe), adding 1 teaspoon icing sugar and the grated zest of 1/2 orange. Rest and cook as before.
- 2. Fold the pancakes into eighths or quarters, depending on their size, and set aside.
- 3. Make the sauce by dissolving 40g caster sugar in a frying pan. Increase the heat and cook until golden. Add 40g butter and the juice of 2 small oranges and cook until the sauce is simmering. Stir in 2 tablespoons Cointreau.
- 4. Return the folded pancakes to the pan and pour over 2 tablespoons brandy. Flambé by carefully igniting the sauce with a long taper.
- 5. Remove from the heat while the flames die down. Divide the pancakes and sauce between plates. Scatter with thin strips of orange zest and serve with crème fraîche.