1 quantity pancake batter (see below)
2 tablespoons melted butter 2 large oranges
caster sugar
2 tablespoons melted butter 2 large oranges
caster sugar
for the Filling
1 1/2 cups dried apricots
4 tablespoons Seville orange marmalade
3 - 4 teaspoons rum or Curacao
caster sugar
4 tablespoons Seville orange marmalade
3 - 4 teaspoons rum or Curacao
caster sugar
method
1. Make pancakes and place them on a napkin-lined plate. Prepare filling (see below) and spread on each pancake.
2. Roll up and place in a buttered ovenproof dish.
3. Brush pancakes with melted butter and heat in a moderately slow oven for 10 minutes or until hot.
4. Meanwhile take two or three strips of peel from one orange with a potato peeler or sharp knife.
5. Cut these strips into tiny shreds.
6. Place shreds in a small pan, cover with cold water and bring to the boil.
7. Strain and rinse under cold water, drain. Keep aside.
8. Peel the oranges, removing all pith, and slice thinly.
9. Arrange around heated pancakes and sprinkle with orange peel shreds and caster sugar.
2. Drain off cooking water and sieve fruit.
3. Stir in marmalade and rum or Curacao and sweeten with a little sugar if too tart.
Pancakes (Crapes)
Yield: 12-15 small pancakes or crepes
1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
2. Roll up and place in a buttered ovenproof dish.
3. Brush pancakes with melted butter and heat in a moderately slow oven for 10 minutes or until hot.
4. Meanwhile take two or three strips of peel from one orange with a potato peeler or sharp knife.
5. Cut these strips into tiny shreds.
6. Place shreds in a small pan, cover with cold water and bring to the boil.
7. Strain and rinse under cold water, drain. Keep aside.
8. Peel the oranges, removing all pith, and slice thinly.
9. Arrange around heated pancakes and sprinkle with orange peel shreds and caster sugar.
for the Filling
1. Wash apricots thoroughly. Cover with cold water and cook gently until soft.2. Drain off cooking water and sieve fruit.
3. Stir in marmalade and rum or Curacao and sweeten with a little sugar if too tart.
Pancakes (Crapes)
Yield: 12-15 small pancakes or crepes
1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
serving amount
serves: 4
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