Crepe Suzette

It was pancake day on Tuesday and we made pancakes! I had some of my family round for the evening and my mum brought a fish pie for main course and then we had Crepe Suzette. We didn't do the flaming bit, but the orange butter and cointreau in the batter was delicious, definitely worth making.

Crepe Suzette (adapted from Cordon Bleu Cookery Course)

(Makes about 8 pancakes)

Batter
3 oz plain flour
2 eggs
1/2 pint milk
1 tbsp melted butter or oil
1 tbsp cointreau

Orange Butter
3 oz unsalted butter
6 lumps of sugar
2 oranges
1 tbsp cointreau

Make up the batter. Sift the flour and a pinch of salt into a mixing bowl, make a well in the centre and drop in the eggs. Add the milk to the eggs gradually stirring well. When half the milk has been added, beat well and add in the butter or oil and the cointreau. Whisk in the rest of the milk and leave to stand for at least 1/2 hour.

Cream the butter. Rub the sugar cubes over the orange rind until soaked with orange zest and oil. Crush the sugar and add to the butter, working in the cointreau and a little orange juice.

Fry the pancakes paper thin, stack and cover until needed, spread the butter over each pancake, fold in three and arrange overlapping down a fire proof dish. Put in a quick oven for 6 to 7 minutes. Heat a glass of cointreau set light to it and pour flaming over the dish as it comes from the oven.