Apple Amber

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Apple Amber

 

A shortcrust pastry flan is filled with a cooked apple filling and topped with meringue.

 

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Apple Amber
Prepares: 6 servings
 
  • Preparation time: 45 minutes
  • Chilling time: 20 minutes
  • Cooking time: 1 hour

  • Ingredients
  • For the shortcrust pastry
  • 225g (8 oz) plain flour/cake and pastry flour (1¾ cups)
  • pinch salt
  • 55g (2 oz) butter, cubed (¼ cup, or ½ stick)
  • 55g (2 oz) shortening, cubed (¼ cup)
  • 8 tsp cold water

  • For the filling
  • 300ml (10 fl oz) water
  • 100g (3½ oz) sugar (½ cup)
  • 450g (1 lb) granny smith apples (about 3 medium)
  • strip of lemon rind
  • squeeze lemon juice
  • 28g (1 oz) butter (2 tbsp)
  • 2 egg yolks (reserve the whites for the meringue)

  • For the meringue
  • 2 egg whites
  • 55g (2 oz) caster/superfine sugar (¼ cup)

  • You will also need a 20.5 cm (8 inch) loose bottomed flan case and a baking tray/sheet.


  2. Method
  3. For the pastry
  4. Sieve the flour and salt into a large bowl.

  5. Rub the butter and shortening into the flour until there are no lumps and the mixture resembles fresh breadcrumbs.

  6. Now sprinkle the water evenly over the surface (if the water is added unevenly, it can cause blistering when the pastry is cooked). Then, using a pallet knife, bring the mixture together.

  7. Once it starts to clump together, remove from the bowl and knead lightly to form a firm, smooth dough.

  8. Pop in a plastic bag or cover with cling film/plastic wrap and chill for 20 minutes.

  9. Meanwhile, preheat the oven to 425°F (225°C) (gas 7).

  10. Now, on a floured surface, roll out the pastry in one direction only, turning it occasionally. Then line the flan case and trim the edges to neaten. Prick the base of the pastry with the tines of a fork to make sure no air gets trapped underneath the pastry.

  11. Bake blind for 15 minutes. Then remove from the oven and reduce the heat to 300°F (150°C) (gas 3).

  12. For the filling
  13. While the pastry is cooking start preparing the filling.

  14. In a medium-sized pan make a sugar syrup by gently dissolving the sugar in the water over a low heat.

  15. While the sugar in dissolving, peel, core and cut the apples into small chunks.

  16. Once the sugar has dissolved, add the apples along with the strip of lemon rind and a good squeeze of lemon juice. Let it simmer for about 10 minutes until the apples have softened but still hold their shape.

  17. Drain the apples and then add the butter. Stir to melt the butter into the apples, mashing them slightly. Now add the egg yolks and mix in.

  18. Once the flan case has cooled, carefully remove the pastry case and sit it on a baking tray/sheet. Fill with the apple.

  19. For the meringue
  20. Whisk the egg whites until stiff. Then gradually add the sugar, one tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  21. Pile the meringue on top the apple, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.

  22. Bake in the oven for 45 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.

 

Salmon and Prawn/Shrimp Filo Pie

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Salmon and Prawn/Shrimp Filo Pie

 

This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.

 

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Salmon and Prawn/Shrimp Filo Pie
Prepares: 6 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 30 minutes
  • Resting time: 12 minutes

  • Ingredients
  • 3 sheets filo* pastry
  • 40g (1½ oz) butter, melted (3 tbsp)
  • 450g (1 lb) salmon, skinned and cubed
  • 200ml crème fraîche
  • 200g cream cheese, softened
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 2 tbsp fresh dill or tarragon, chopped
  • salt and freshly ground black pepper
  • 115g (4 oz) large prawns/shrimp, cooked

  • *filo pastry is also known as phyllo pastry

  • Serve with a green salad.

  • You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking sheet. Also a deep sided frying pan/skillet.


  2. Method
  3. Preheat the oven to 200°C (400°F) gas 6.

  4. Pop the baking sheet in the oven to heat up while preparing the pie.

  5. Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked.

  6. With a slotted spoon, remove the salmon and leave on a plate to cool completely.

  7. Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.

  8. Take two of the sheets of pastry, cut them in half to give four sheets. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.

  9. Lift the pastry layers and line the flan tin, gently pressing the pastry down into the tin. The edges of the pastry should extend over the rim. Now brush the top layer of pastry with melted butter.

  10. Brush the remaining piece of pastry with melted butter and put to one side.

  11. Place the salmon cubes over the pastry and then add the prawns/shrimps.

  12. Pour over the cream mixture.

  13. Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.

  14. Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.

  15. Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.

  16. Remove the foil and continue baking for a further 5 minutes until the pastry is crisp and turning golden in colour.

  17. Remove from the oven and let rest for 10 minutes for the filling to set.

  18. Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base.

  19. Serve cut into wedges along with a green salad.

  20. Notes:
  21. Filo pastry dries out very quickly, so keep it covered until it is needed to be used.

  22. As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 sheets. Now carefully roll the pastry back up, return it to its wrapping and place back in the freezer.

 

Baked Apple and Orange Pudding

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Baked Apple and Orange Pudding

 

Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.

 

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Baked Apple and Orange Pudding
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 Bramley cooking apples, or 2 large apples suitable for cooking
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 1 medium orange, zest and juice
  • 2 eggs, large (U.K.)/extra large (N.A.), separated
  • 55g (2 oz) self raising/self rising flour (⅓ cup + 1 tbsp)
  • ½ tsp ground cinnamon
  • 300ml (10 fl oz) milk (1¼ cups)
  • icing/powdered sugar for dredging

  • You will also need a 23cm (9 inch) round, shallow baking dish


  2. Method
  3. Preheat the oven to 190°C (375°F) (gas 5)

  4. Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.

  5. Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.

  6. Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.

  7. Put to one side while preparing the apples.

  8. Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.

  9. Now pour the pudding mixture over the apples.

  10. Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.

  11. Dredge with icing/powdered sugar just before serving.

 

Apple Crisp

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Apple Crisp

 

A classic simple dish of apples with a crumbly topping baked in the oven until the apple juices are bubbling and the topping is crisp. Serve with vanilla ice cream or whipped cream. Delicious.

 

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Apple Crisp
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the apples
  • 450g (1 lb) apples (3 medium)
  • 70g (2½ oz) granulated/white sugar (⅓ cup)

  • For the topping
  • 55g (2 oz) flour, sifted (⅓ cup)
  • 55g (2 oz) porridge oats/rolled oats (⅔ cup)
  • 70g (2½ oz) light muscovado/soft brown sugar (⅓ cup)
  • pinch salt
  • 55g (2 oz) butter, melted (¼ cup, or ½ stick)

  • You will also need a 2 pint ovenproof dish measuring 25 × 15cm (9 × 6 inches)


  2. Method
  3. Preheat the oven to 190°C (375°F) (gas 5)

  4. Peel and core the apples. Slice them fairly thinly and place in a bowl with the sugar. Toss together and then spread over the base of the ovenproof dish.

  5. Mix together the first four ingredients of the topping. Pour the butter over the top and mix in until the mixture has become crumbly. Sprinkle evenly over the apples.

  6. Bake for 30 minutes or until the apples are tender and the juices are bubbling around the edge.

  7. Best served with ice cream or whipped cream.

 

Coffee Meringues Drizzled with Chocolate

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Coffee Meringues Drizzled with Chocolate

 

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

 

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Coffee Meringues Drizzled with Chocolate
Prepares: 8 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Standing time: about 10 minutes
  • Chilling time: about 15 minutes


  • Ingredients
  • 1 tbsp instant coffee granules or coffee extract
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 85g (3 oz) dark chocolate

  • You will also need 2 medium baking sheets/trays lined with baking parchment


  2. Method
  3. Preheat the oven to 140°C (275°F) (gas 1).

  4. If using coffee granules, dissolve in 1 teaspoon of hot water and set aside to cool.

  5. Put the egg whites in a large bowl and whisk until just stiff. Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then sprinkle over the coffee and whisk until it has thoroughly mixed in.

  6. Dab a little meringue on the corners of the baking sheets/trays which will prevent the parchment paper from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners. Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart. Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment paper easily. Leave to cool completely on a cooling rack.

  7. Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until it has become cold.

  8. Drizzle the melted chocolate over the meringues and then refrigerate for about 15 minutes to allow the chocolate to set.

Updated: March 27, 2019

Farmhouse Vegetable Soup

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Farmhouse Vegetable Soup

 

This vegetable soup is full of goodness, blending cauliflower, carrots, celery, and onions. Perfect for a cold winter’s day. Just serve with some crusty bread and a slice of your favourite cheese.

 

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Farmhouse Vegetable Soup
Prepares: 6–8 servings
 
  • Preparation time : 25 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 large onions
  • 1 small cauliflower
  • 2 medium carrots
  • 2 sticks celery
  • 40g (1½ oz) butter (3 tbsp)
  • 1.2 litres (40 fl oz) good chicken stock (5 cups)
  • 120ml (4 fl oz) natural yogurt (½ cup)
  • salt and freshly ground black pepper

  • Serve with some crusty bread and a slice of favourite cheese.


  2. Method
  3. Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into small florets.

  4. Now melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat with the butter. Cook the vegetables over a medium–low heat, stirring occasionally, until they start to soften, about 10 minutes.

  5. Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes.

  6. Strain the vegetables, reserving the liquid. Then purée and return to a clean saucepan. Add the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.

Updated: March 26, 2019

Coffee and Hazelnut Swirls

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Coffee and Hazelnut Swirls

 

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

 

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Coffee and Hazelnut Swirls
Prepares: 12 meringues
 
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 1 tbsp coffee extract
  • 3 tbsp hazelnuts, finely chopped (or walnuts)

  • For the filling
  • 70g (2½ oz) dark chocolate, chopped
  • 20g (¾ oz) butter (1½ tbsp)
  • 240ml (8 fl oz) double/heavy cream (1 cup)

  • To serve
  • 1 tsp cocoa powder (optional)


  2. Method
  3. For the meringue
  4. Preheat oven to a cool setting, 140°C (275°F) (gas 1)

  5. Toast the hazelnuts by heating in a pan over a medium–low heat until just turning colour and you can begin to smell the nuts. Watch them carefully as they can burn very quickly. Set aside to cool.

  6. Now whisk the egg whites until stiff. Then slowly add the sugar, a spoonful at a time, whisking well between each addition. Drizzle over the coffee extract and whisk again until mixed in. The meringue should form stiff peaks and be glossy.

  7. Carefully fold in the nuts.

  8. Line two baking trays/sheets with baking paper. Dab a little meringue in each corner of the trays/sheets to hold the linings in place. Then swirl spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip! Now bake for 1 hour 15 minutes until the meringues are dry and lift freely from the paper. Turn off the oven and, if you have time, leave them to cool in the oven with the door slightly ajar. Otherwise transfer the trays/sheets onto a wire cooling rack and leave the meringues to cool. When they are cool, remove from the paper..

  9. For the filling
  10. Melt the butter slowly with half the chocolate. Remove from the heat and add the rest of the chocolate, stirring until it has melted. Beat with a wooden spoon and, when it is smooth, coat the flat surface of 12 meringues.

  11. Now whip the cream until stiff and spread it to sandwich together a chocolate-coated meringue and a plain meringue.

  12. To serve
  13. Cocoa powder can be sifted lightly over the top of each meringue to decorate.

Updated: March 18, 2019

Hot Cross Buns

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Hot Cross Buns

 

Update  This recipe includes a mixture of spices that resembles the Mixed Spice that we used in the UK but don’t find here in Canada. An alternative is to use 3½ teaspoons of Pumpkin Pie Spice.

Tastier than store-bought, we enjoy these traditional hot cross buns at Easter and all year round! I have to thank Paul Hollywood of The Great British Bakeoff for the idea of adding an apple to the recipe. It adds to the flavour and gives them a softer, more moist, texture.

I use a KitchenAid stand mixer with a dough hook but you can knead by hand if you prefer.

 

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Hot Cross Buns
Prepares: 12 buns
 
  • Step 1
  • Preparation time: 30 minutes
  • Waiting time: About 2 hours
  • Step 2
  • Preparation time: 10–15 minutes
  • Waiting time: 1 hours
  • Step 3
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 500g (1 lb 2 oz) strong white/all purpose flour (3½ cups)
  • 10g (1 tbsp) instant yeast
  • 10g (1½ tsp) salt
  • 75g (2½ oz) caster sugar/fine white sugar (¼ cup + 2 tbsp)
  • 150g (5 oz) sultanas (1 cup)
  • 80g (3 oz) chopped, mixed peel (½ cup)
  • zest of 1 orange
  • 1 apple, chopped
  • 40g (1½ oz) unsalted butter, softened (room temperature) (3 tbsp)
  • 1 egg, large (U.K.)/extra large (N.A.), beaten
  • 300ml (10 fl oz) whole/full fat milk (warm, about 40°C/100°F) (1¼ cups)
  • ¾ tsp all spice
  • ¾ tsp cinnamon
  • ¾ tsp nutmeg
  • ½ tsp mace
  • ¼ tsp cloves
  • ¼ tsp coriander
  • ¼ tsp ground ginger

  • For the crosses
  • 75g (2½ oz) plain/cake & pastry flour (½ cup)
  • 75ml (2½ fl oz) water (¼ cup + 1 tbsp)

  • For the glaze
  • 3 tsp apricot jam
  • 1 tsp water


  2. Method


  4. Step 1
  5. If you store your yeast in the fridge, take it out first and allow it to warm to room temperature. Chop the mixed peel and the apple into small cubes, grate the zest of an orange into the mixture, and put to one side.

  6. Weigh out the salt, sugar, and yeast, and add to the flour in the mixer bowl, putting the yeast and the salt on opposite sides of the bowl. Then add the sultanas and the fruit that you chopped up, as well as the spices. Mix all these dry ingredients together. (This allows the flour to coat the fruit and prevent it sticking together.)

  7. Soften the butter, warm the milk to about 100°F (40°C), and then add the butter and a whisked egg to the milk, and stir. Add this to the dry ingredients and mix on speed 1 until it is all evenly mixed. This only takes about a minute. Then mix on speed 2 for another 8 minutes. While this is kneading, lightly oil a large bowl for the dough to rise in.

  8. The dough should now be smooth, the sides of the bowl should be clean, and the dough should come off the dough hook without sticking. Tip it out onto a lightly floured (or oiled) surface and shape it into a ball. Put it into the oiled bowl, make sure there's a coating of oil over the whole dough, and cover with a tea towel or cling film.

  9. Leave it to rise until it's at least doubled in size.* At room temperature, this should take a minimum of an hour but it's fine to leave it for 2–3 hours. The longer the better – it improves the flavour.

  10. While waiting, prepare a large baking tray – line with baking parchment.

  11. Step 2
  12. Tip out the risen dough onto a lightly floured surface and knock the air out by folding it in on itself a few times. Divide the dough into 12 equal portions and roll each portion into a smooth ball. (To do this, flatten the dough with your hand flat, then moving your hand in a circular motion, gradually lift the palm while leaving the finger tips on the work surface, forming a cage around the dough. Do this quite quickly.)

  13. Place the dough balls on the baking tray, laid out four by three, about an inch apart. This will give them room to grow so that they’re almost touching after proving. (You want them to join up when baking so that you have to tear them apart when finished.) Cover with a tea towel, or place inside a clean plastic bag, and leave to prove for about an hour. You can tell when they're ready when they've doubled in size again and the dough springs back readily if you poke it gently with your finger.

  14. Before the end of the hour, preheat your oven to 190°C/375°F/gas mark 5

  15. Step 3
  16. For the crosses
  17. Mix the flour and water into a paste and add to a piping bag with a fine nozzle. Make one half of the crosses by piping across each row of buns in one sweep, starting on the tray and finishing each sweep on the tray at the other side. When all the buns are piped in one direction, turn the tray and repeat, forming the crosses.

  18. Bake for about 20 minutes or until nicely browned.

  19. For the glaze
  20. Warm the apricot jam with a teaspoon of boiling water and brush over the tops of the buns while they’re still warm.

  21. Allow to cool on a wire rack.

  22. Unless you can't wait, freeze the buns and defrost when needed.



  24. Tip
  25. It's not easy to accurately divide the dough into 12 equal portions. I weigh the bowl with the risen dough in it, turn out the dough and then weigh the bowl again. The difference is the weight of the dough. Divide that by 12 and then weigh each portion as you cut it, adding or subtracting bits of dough until they're approximately right. With this recipe they worked out to be about 103g (3⅔ oz) each

  26. * Doubled in size means doubled in volume. This means that if the dough is in the shape of a ball, the diameter increases by about 25%.

Updated: March 3, 2019

Crunchy Apple Crumble

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Crunchy Apple CrumbleCrunchy Apple Crumble

 

Apples are cooked with raisins and a hint of cinnamon while walnuts added to the crumble mixture to make this a real crunchy apple crumble. One of those comforting desserts, perfect for a winter’s day, and served with lots of cream.

 

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Crunchy Apple Crumble
Prepares: 6 servings
 
  • Preparation time: About 25 minutes
  • Standing time: 1 hour
  • Cooking time: 1 hour

  • Ingredients
  • For the fruit
  • 1kg (2 lb 4 oz) Bramley apples (or any variety suitable for cooking) (about 6)
  • 70g (2½ oz) light muscovado sugar/soft light brown sugar (¼ cup)
  • ½ tsp ground cinnamon
  • 85g (3 oz) raisins (⅓ cup)
  • a little softened butter for greasing

  • For the crumble
  • 55g (2 oz) walnut pieces (½ cup)
  • 125g (4½ oz) plain/all-purpose flour (1 cup)
  • 100g (3½ oz) chilled butter, cubed (½ cup, or 1 stick less 1 tbsp)
  • 55g (2 oz) demerara sugar (¼ cup)

  • To serve
  • Double cream/heavy cream

  • You will also need a 23cm(9 inch) shallow ovenproof dish


  2. Method
  3. Preheat the oven to 190°C (375°F) (gas 5).

  4. Peel, core and thickly slice the apples. Then place them in a large bowl.

  5. Mix together the sugar and cinnamon, add to the apples and toss to coat.

  6. Now add the raisins, separating those that may have stuck together, and toss to evenly distribute.

  7. Grease the ovenproof dish and then tip in the apples. Sprinkle over 4 tablespoons of water, cover the dish with foil, and bake in the centre of the oven for 30 minutes. Turn over the apple slices halfway through the cooking time. Remove from the oven, turn the slices over again, and set aside for about 1 hour to cool.

  8. Preheat the oven to 200°C (400°F), (gas 6).

  9. To prepare the crumble, finely chop the walnut pieces and then set to one side.

  10. Rub the butter into the flour and then stir in the walnuts. The mixture should look like large breadcrumbs.

  11. Mix in the sugar and then spoon the crumble mixture evenly over the top of the apples.

  12. Bake for 30 minutes until the crumble is browning and the juices are starting to bubble through.

  13. Serve with a jug of cream.

Updated: March 3, 2019

Cheat’s Crêpes Suzette

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Cheat's Crêpes Suzette

 

I call these Cheat’s Crêpes Suzette because they aren’t flambéed just before serving. The crêpes with orange segments in orange sauce flavoured with Cointreau still make them sublime. (To flambé them, just follow the last steps of the method.)

 

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Cheat's Crêpes Suzette
Prepares: 4–6 servings
 
  • Preparation time: About 30 minutes
  • Standing time: 20 minutes
  • Cooking time: About 25 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) semi-skimmed/2% milk (1 cup) mixed with 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the orange sauce
  • 55g (2 oz) icing/powdered sugar (½ cup)
  • 3 small oranges
  • 85g (3 oz) butter (3 tbsp, or ³⁄₈ stick)
  • 1 tbsp Grand Marnier or Cointreau

  • You will also need a 25cm (10 inch) heavy gauge aluminium frying pan/skillet.


  2. Method
  3. Sift the flour and salt into a large mixing bowl.

  4. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour, gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  5. Meanwhile prepare the sauce. Squeeze the juice from one orange into a small pan and add the icing sugar. Stir to dissolve and then add the butter. Gently heat to melt the butter and then simmer for 2 minutes. The mixture will thicken slightly. Set the pan to one side.

  6. Then zest the two remaining oranges and put the zest to one side.

  7. Now remove all the pith from the 2 oranges, separate into their segments and remove any pips. Cut each segment in half.

  8. Preheat oven to 150°C (300°F) (gas 2) and place five plates in the oven to warm.

  9. To prepare for cooking the crêpes: Melt the butter in the pan/skillet. Spoon 2 tablespoons into the batter and whisk it in. Pour the remainder into a small bowl and use it to smear the pan/skillet between cooking each pancake using a wodge of kitchen paper.

  10. Get the pan really hot, then turn the heat down to a medium–hot setting.

  11. Use about 3 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan/skillet in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan/skillet in the centre and then pour it in. As soon as the batter hits the hot pan/skillet, lift the pan/skillet and tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with extra batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  12. Now flip the crêpe over. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  13. Continue until there are 12 crêpes. Overlap them on the warmed plate as you go, keeping them warm in the oven, covered loosely with foil.

  14. Pour the sauce into the pan/skillet and warm through. Add the zest and 1 tablespoon of the liqueur.

  15. Then fold the crêpes into quarters, placing a few orange segments in each one. Add the crêpes to the pan along with any remaining orange segments.

  16. Cook for 2 minutes to heat the crêpes through.

  17. Note
  18. If you want to flambé the crêpes just follow the steps below.

  19. To flambé the crêpes
  20. This is done just before serving the crêpes. First mix together 3 tablespoons of Grand Marnier and 3 tablespoons of brandy. Then pour them into the pan and set the sauce alight. This has to be done very quickly or the alcohol will evaporate and won’t light. Carefully swirl the pan around so that the sauce flames evenly. Serve when the flames have extinguished. Be very careful when doing this.

Updated: February 25, 2019