Breads Pancakes: Crepes 31 by Recipe Cottage

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	Crepes 31

		CREPE SUZETTE makes 8 100g (3 1/2 oz) plain flour 25g (1oz) caster sugar grated rind of 1 orange 1 egg 300ml ( 1/2 pint) milk 25g (1oz) butter, melted, plus extra juice of 2 oranges juice and grated rind of 1 lemon 3 tablespoons Cointreau or Grand Marnier 75g (2>oz) caster sugar 100g (3 1/2 oz) butter 2 tablespoons brandy or rum In a bowl, mix together the flour, sugar and orange rind. Make a well in the centre and drop in the egg, unbeaten. Start to beat the egg, adding half the milk in a steady stream and gradually pulling the flour into the egg mixture. Once all the flour has been incorporated, beat vigorously for 2-3 minutes until the batter is smooth. Stir in the remaining milk and the melted butter to make a smooth, shiny batter that just coats the back of a wooden spoon. In a 20cm (8in) frying pan (preferably non-stick), heat a little butter, then ladle in a little batter, swirling the pan to coat the base as thinly as you can get it. When the batter turns a darker yellow and feels firm, use a palette knife to lift up the edges, then slide the knife under the pancake, flip and cook for 1-2 minutes. Transfer to a plate, cover with foil to keep warm and make the remaining pancakes. In a bowl, mix together the orange and lemon juices, lemon rind and Cointreau or Grand Marnier. In a heavy-based frying pan, gently heat the sugar and one tablespoon of the citrus mixture, tilting the pan occasionally, until the sugar has melted and turned a toffee colour. Cut the butter into small cubes and add to the sugar in the pan. Swirl it into the pan until it has melted into the sauce. Pour the remaining citrus mixture into the pan and stir well until the caramel has completely dissolved and you have a glossy sauce. Fold each pancake into quarters, then slide them into the pan, basting each one with caramel as it is added. Heat through for about 1 minute. When the juices are bubbling, quickly pour on the brandy or rum and ignite. Serve immediately.