You may think this is late, but what I'm doing is giving you plenty of time to practice for next year.
So, if you think you're up to it, here's my top secret pancake recipe which I serve every Shrove Tuesday to a blessêd few. Obviously, it's best done fresh on the day, but it does take all day to prepare, so you might want to make up the crêpes and butter icing and do the assembly a day or two beforehand and keep it all in the fridge, leaving just the sauce to be prepared on the day.
NOTE: Although pancake recipes usually call for Plain flour, for this, I find Self-Raising flour makes better crêpes.
NOTE: The original Crêpes Suzette recipe calls for Tangerines (you'd use 8-12 here), but as I can't buy tangerine juice to make up the liquid quantity required, I just use oranges.
BATTER
Food Mixer
Seive
Jug
Mixing Bowl
8 oz Flour
4 Large Eggs
8 fl oz Milk
7 fl oz Water
1 level tbsp Sugar
1 tsp Vanilla Essence
Put the eggs, milk, water and vanilla essence in a jug and beat with the mixer until smooth.
Seive the flour and sugar into the mixing bowl and mix them together a bit. Make a well in the centre, exposing the base of the bowl.
Add the liquid a little at a time, beating with the mixer on a low speed to create a smooth paste. Take time to get this right. You don't want lumpy pancakes!
Gradually add the rest of the liquid.
When you have a smooth batter, run the mixer on high speed for ten minutes to aerate the batter. Then cover and set aside for two hours to allow the starch to absorb the liquid, which helps break down the starch during cooking.
ORANGE BUTTER ICING
Seive
Fine Grater
Mixing Bowl
Creaming Utensil or Fork
12 oz Butter
12 oz Icing Sugar
Finely Grated Zest of 4 Large Oranges
NOTE: The butter needs to be soft, so take it out of the fridge the night before.
Seive the icing sugar into a medium mixing bowl and add the butter. Cream the butter and sugar until completely combined, with a light texture.
Add the orange zest and mix thoroughly.
Cover and set aside.
CRÊPES
Small Non-Stick Frying Pan (6" Base)
Plastic Spatula or Fish Slice
Plate
Batter
Vegetable Oil
The batter will have settled a bit, so beat it on high speed for a moment.
Place the pan on a high heat and add a tablespoon of oil. When the oil is hot, tip it all over the base then tip it out (to use it again), leaving a slight residue.
Pour in 1-1½ tablespoons batter, and tip it about, making sure to coat the entire bottom of the pan.
When it's set (after approximately one minute), turn it over (show off your pancake tossing skills, if you like) and cook the other side, admiring the lovely lacy pattern of the cooked side.
After another minute or so, turn the crêpe out onto a plate, disliking the unsightly blobby pattern on the other side.
Repeat until all the batter is used up. You should end up with about 18-24 crêpes, depending on the amount of batter you used per crêpe and whether you used Plain or Self-Raising flour.
Cover and leave to cool.
ASSEMBLE THE CRÊPES
Plate
Crêpes
Orange Butter Icing
Put a teaspoon of butter icing in the centre of each crêpe on the blobby side. If you prefer, spread it evenly over the surface.
Fold the crêpe in half, then in half again.
Stack on a plate with the open end uppermost.
You are now ready for the big event.
ORANGE SAUCE
Large Non-Stick Frying Pan (12" Base)
12 oz sugar
Boiling Water
Juice of 4 Large Oranges with bits
Juice of 1-2 Lemons with bits (amount according to taste, but enough to give it a citrus tang)
Shop-bought Orange Juice with bits
Squeeze your oranges and lemons and put the juice in a jug, including any bits of flesh, but separating out any pips.
Make the juice up to 1 Pint (20 fluid ounces) if necessary with the shop-bought juice.
OK, this is the tricky bit! You have to melt the sugar without it burning. If it does burn, you have to do this bit again until you get it right. Good luck!
Put the pan on a high heat. Add the sugar, tipping it over the base, and be patient while it starts to melt.
When the melting sugar starts to turn brown, add a tablespoon of boiling water (to prevent the sugar burning) and start stirring.
It will probably bubble up impressively, reminding you of geodesic domes and such. Continue cooking and stirring until all the sugar has melted. You may need to add another tablespoon of water or two to achieve this, but be careful not to add too much.
Taking care to keep the liquid boiling, gradually add the juice. Literally, a splash at a time until it's all mixed in.
Now, proceed to final step without pausing.
CRÊPES SUZETTE
Non-Stick Tongs
Non-Stick Serving Spoon
Orange Sauce
Crêpes
Up to 5 fl oz pre-warmed Curaçao or Grand Marnier (optional)
Camera (also optional)
NOTE: You're basically re-heating the crêpes in the sauce, which takes a few minutes.
Place the crêpes in the boiling sauce, open end uppermost.
Turn the crêpes in the sauce a few times with the tongs. Don't worry if the filling melts and combines with the sauce.
If you're going flambée, when ready to serve, summon your awe-inspired audience, pour the liquor all over the crêpes and ignite it. Try not to burn your eyebrows. Savour their Oohs and Ahhs. Take a photo so those not present will believe your tall tale of gastronomic excess. If you absolutely must take a selfie, try not to set yourself on fire.
Serve while the liquor is still burning. Allow 2-4 crêpes per person (2 for children, 4 for adults), spooning a little sauce over them.
And... they're gone.
I personally prefer this incredibly yummy dessert without the alcohol. Either way, your mouth will love you for the rest of your life and you guests will spread your fame.
Bon appetite! 🥰🥳
