Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE crepes or pancakes are a bit of wow and will allow you to warm up on these cold January evenings! Served flaming, the taste of the orange liqueur is fantastic and cooled all down with a dollop of fresh cream or a scoop of vanilla ice cream. Crepes should be much thinner than traditional pancakes, and spread nice and evenly on a large crepe pan. A large round non stick pan will work well too, make sure that you have it nice and hot and that you work quickly.
For the pancakes:
120g plain flour
1 tbsp. vegetable oil
1 tsp. vanilla extract
For the Sauce:
2 tbsp. brown sugar
2 tbsp. gran Marnier
Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. In a jug, combine together the milk and the water.
Beat the eggs into the flour and gradually beat in the milk and water mixture to get a smooth liquid consistency. Stir in the oil and allow to stand for 30 minutes before using.
Meanwhile, zest the oranges, then peel and juice them. Set both the juice and zest aside until later.
Make the pancakes as normal on a hot non-stick pan, in a little melted clarified butter. Try not to put too much batter into the pan or they will become too thick. Just a light coating will ensure perfect light and delicious pancakes.
Fold each pancake into quarters or triangles and set aside.
Meanwhile, make the sauce by placing the orange juice in a saucepan with the brown sugar and orange zest. Cook on a medium heat for about 10 minutes until it has reduced and become thick and syrupy.
Add the folded pancakes, now crepes, to the pan and submerge them into the hot syrup. Pour in the gran Marnier and without allowing it to mix, light the alcohol by tilting the pan slightly and lighting with a lighter or long match.