So today is pancake day and I’ve had a lot of pancakes.
Unfortunately I can’t share the pancake recipe with you as it is a family (Secret) recipe. But fortunately I can share with you the recipes of what I had my pancakes with. I enjoyed a Crepes Suzette and some harden caramel pieces.
- 150ml/5fl oz orange juice (from 3-4 medium oranges)
- 1 medium orange, grated zest only
- 1 small lemon, grated rind and juice
- 1 tbsp caster sugar
- 3 tbsp Grand Marnier, Cointreau or brandy
- 50g/2oz unsalted butter
- a little extra Grand Marnier, for flaming
- Mix all the ingredients – with the exception of the butter – in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they’re all re-heated, folded and well soaked with the sauce.
- You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.
- 150ml water
- 300g caster sugar
- 1. Put the water into a heavy-based, deep saucepan, preferably stainless steel as this will allow you to see the colour changes in the caramel. Sprinkle in the sugar and, over a low heat, slowly dissolve the sugar, stirring occasionally. It is important to dissolve the sugar completely, as once the syrup starts to boil any sugar crystals can turn the caramel grainy. Use a wet pastry brush to brush any crystals from the sides of the pan.
- Increase the heat and bring the syrup to a simmer.
- Continue to simmer briskly and after around 15 minutes the syrup will start to colour.
- Swirl the pan occasionally to ensure an even colour, but don’t stir. Once it is a deep amber (4-5 minutes more), take off the heat and immediately place the base of the pan in a cold-water bath to stop the caramel cooking (it will hiss). It is now ready to use.
- To set the caramel, pour it on to an oiled baking sheet to harden, then break into pieces or crush into crystals. Use these to top ice cream or other desserts. To make elegant caramel ‘springs’, lightly oil a thin metal cylinder (a knife steel is ideal) and use a fork to wrap a fine strand of caramel around the metal like a coil. Let it harden, then carefully remove. Use to top cakes or ice cream.