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SHROVE TUESDAY pANCAKES aND CRÊPES SUZETTE
Organic Light Brown Plain flour
This flour is ideal for making pancakes; it is much lighter in texture, colour and taste than regular wholemeal flour yet with a nuttier flavour than white flour. For the best results, make the batter at least 30 minutes beforehand, and use a small non-stick frying pan. Serve with plenty of wedges of lemon, plus caster sugar for sprinkling.
Makes about 12
- 115g Marriage’s Organic Light Brown Plain flour
- A good pinch of salt
- 1 large free-range egg plus 1 yolk of another egg
- 300ml semi-skimmed milk
- 15g unsalted butter, melted
- A small – about 17cm – non-stick frying pan, lightly greased.
Combine the flour and salt in a mixing bowl. Make a well in the centre and add the egg, the separated egg yolk and milk. Using a small hand whisk mix the ingredients in the well then gradually work in the flour, whisking well, to make a smooth thinnish batter. Cover the bowl with a clean, dry tea towel and leave to stand for about 30 minutes if possible (the batter can be made up to 4 hours ahead and kept in a cool spot). When ready to cook, turn the oven on low to keep the cooked pancakes warm. Whisk the batter just to mix then whisk in the melted butter. Heat the pan over a medium heat then add about 2 tablespoons of batter and swirl the pan so the base is evenly covered. Cook for 1 to 2 minutes until the underside is nicely browned. Loosen the edges with a round-bladed palette knife then flip the pancake over and cook the other side until speckled with brown spots. Tip the pancake onto a heatproof plate and cover with a sheet of greaseproof paper. Keep warm while cooking the rest of the pancakes.
Baker’s Tip: the pancakes can be used for sweet and savoury dishes, plain or stuffed. They can also be wrapped and frozen.
CRÊPES SUZETTE
Thought to have been created by accident at the Café de Paris in Monte Carlo when the Prince of Wales (later Edward VI) dined there with friends. The nervous chef ignited the sauce by mistake and the spectacular sauce was named in honour of the youngest member of the party. This is a simple version – no need to set fire to the final dish and set off the smoke alarm.
Add a teaspoon of Grand Marnier (or other orange liqueur) to the batter with the butter. Make orange butter by rubbing 10 Demerara sugar cubes over 2 large unwaxed oranges until they absorb all the oils from the skin. Dissolve the cubes in a tablespoon of Grand Marnier then work into 100g soft unsalted butter. Spread the butter (save a tablespoon for the final cooking) over the cooled cooked pancakes and fold in quarters. When ready to serve, heat a large non-stick frying pan, add the orange butter and the folded pancakes. Cook for two minutes until reheated and bubbling then pour over the juice of the 2 oranges and a couple of tablespoons Grand Marnier. Bring to the boil and serve immediately.
