February is a short month, but one full of pancake flipping and romantic gestures. In France we get two pancake days, the Easter-linked Shrove Tuesday or Mardi Gras, and Le Chandeleur on February 2.
Even if there’s lots of fun to be hadin the kitchen, this recipe is definitely more for grown-ups. I’ve given you a classic, boozy Crêpes Suzettes. I love that my NEFF oven heats so quickly, there’s no hanging around when you have decided to get cooking, and it gives me great results when I want a light, fluffy texture.
Nothing beats having these cooked tableside in an oldschool Parisian restaurant, but in the meantime, have a go at home!Add all the other batter ingredients and stir well with a whisk, working out any lumps that form. Let the batter rest in the fridge for a good hour.Put the butter in a small saucepan, add the sugar, 2 tbsp Grand Marnier or Cointreau and 1 tbsp brandy, and the orange zest and juice. Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
Cook for about 20 seconds, then flip the crêpe over and cook for a further 20 seconds until it is golden brown. Slide it out of the pan onto a warmed plate and keep warm as you make the rest, melting a little butter in the panPut the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles.Warm the remaining Grand Marnier and brandy in a small saucepan.
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