Last Tuesday was Pancake Day! I love pancakes, and normally need no excuse to make them. I occasionally have them for breakfast at the weekend, but most often make the American-style pancakes. However, Pancake Day, and pancakes for dessert, calls for the thinner French crepe.
We’ve recently started getting a Riverford fruit and vegetable box. I’m really impressed by it so far; the food is fresh, tasty, organic and varied. This week, we had blood oranges in our box. Now, I’m not a huge orange eater, and they were at risk of becoming the unloved, rejected fruit at the bottom of the bowl. Then I heard Chris Evans waxing lyrical about the joys of crepes Suzette on Radio 2. Surely I could adapt a recipe?
I followed the BBC Good Food recipe for Classic Pancakes, and made them in advance. Then I made the sauce. I am terrified of making caramel, but this turned out alright. The rich red sauce looks pretty dramatic against white china, and if you really wanted pancakes for Valentine’s Day, I’m sure these would go down well.
- 3 tbsp golden caster sugar
- Juice and zest of 2 blood oranges
- Juice and zest of 1 lemon
- 30g butter
- Put the sugar in a saucepan over a low heat and wait for it to melt, turning a golden brown. Don’t stir it.
- Take the pan off the heat and carefully add the orange juice. Be careful because it can spit.
- Add the lemon juice and zests, then return to the heat and stir. The sugar will need to re-melt.
- Add the butter in little pieces, allowing them to melt and make the sauce all glossy.
- Put the pancakes (folded into triangles) into the sauce to re-heat, making sure they are well covered.
- Serve with ice-cream.