Holy crêpe! Bonjour to Pancake Day
Bored of making stodgy old British pancakes, slathered in sugar, lemon or treacle (or if you’re my children, all three)? Try this cheeky little number for size then – an elegant crêpe with Juliette sauce, artfully created and demonstrated by the stupendously beautiful chef Camille of equally beautiful French restaurant The Swan at Tetsworth, Oxfordshire.
Not sure with all the booze that it’s really for children, but having tasted this recipe, frankly my dear, I don’t give a damn. Crank up the hob, let’s get drunk! (I mean, um, get cooking).
110g of plain flour
2 whole eggs
Pinch of salt
220 ml of milk
10 mls Rum
20 mls grand marnier
For the suzette sauce
Juice of 5 oranges
1 orange zest
1 lemon zest
- Put flour and salt in a bowl and mix with whisk.
- Add eggs in the middle then mix then add the milk progressively till reach the right consistance then add all the rest of the ingredients in
- For the suzette sauce, put all ingredients into a pan and reduce by half.
- Fry your pancakes and pour over your suzette sauce
- Put some grand marnier in a warm pan and light a flame, then pour on your pancake – voila! *hic*
I put poor Camille through the agony of speaking straight to camera at 9.30 in the morning so if you want to see a bit more detail on how to make the suzette sauce here you go – in two separate lots because I pressed the pause button by accident. Don’t judge, people!
And Camille, if you get snapped up by a TV channel in the next year I’ll just take the 15 per cent, yeah?