Dorset, Somerset &amp; Bristol

<h2 class="wp-block-heading" id="h-classic-crepes-suzette-serves-6">CLASSIC CRÊPES SUZETTE (serves 6)</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2250" src="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash.jpg" alt="pancakes" class="wp-image-93171" srcset="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash.jpg 1500w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash-533x800.jpg 533w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash-667x1000.jpg 667w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash-267x400.jpg 267w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash-768x1152.jpg 768w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash-1024x1536.jpg 1024w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/monika-grabkowska-jsgJtBOR6jY-unsplash-1365x2048.jpg 1365w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Monika Grabkowska, Unsplash</figcaption></figure>



This classic crêpes Suzette recipe comes from Delia’s Vegetarian Collection. For a vegan alternative, use non-dairy plant-based milk (almond/oat/soy etc), melted vegan butter, coconut or olive oil and miss out the eggs.



Ingredients



<ul>
<li>4oz (110g) plain flour</li>



<li>pinch salt</li>



<li>2 large eggs</li>



<li>7fl oz (200 ml) milk, mixed with</li>



<li>3fl oz (75 ml) water</li>



<li>1 tablespoon golden caster sugar</li>



<li>2oz (50g) butter, melted</li>
</ul>



For the sauce 



<ul>
<li>5fl oz (150 ml) orange juice (from 3-4 oranges)</li>



<li>grated zest and juice of 1 small lemon</li>



<li>1 tablespoon of golden caster sugar</li>



<li>3 tablespoons Grand Marnier, Cointreau or brandy, plus a little extra if you are going to flame the pancakes.</li>



<li>2oz (50g) unsalted butter</li>
</ul>



Method



<ul>
<li>Sift the flour and salt into a large mixing bowl.</li>



<li>Make a well in the centre of the flour and break the eggs into it. Gradually add small quantities of the milk and water mixture, still whisking.</li>



<li>Add the orange zest and caster sugar and whisk once more until the batter is smooth, and the consistency of cream.</li>



<li>Spoon 2 tablespoons of the melted butter into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.</li>



<li>Next, get the 7inch (18cm) pan really hot, then turn the heat down to medium, and to start with do a test crêpe to see if you’re using the correct amount of batter. It’s helpful if you spoon the into a ladle so it can be poured into the hot pan in one go. </li>



<li>As soon as the batter hits the hot pan, tip it around 
from side to side to get the base evenly coated the batter. It should 
only take half a minute or so to cook; you can lift the edge with a 
palette knife to see if it’s tinged gold as it should be.</li>



<li>Flip the crêpe over with a pan slice or palette knife – the other side will need a few seconds only, then simply slide it out of the pan on to a plate. If they look a bit ragged in the pan, no matter, because they are going to be folded anyway. You should end up with 15 – 16 crepes, and as you make them, stack them between sheets of greaseproof paper.</li>
</ul>



For the sauce



<ul>
<li>Mix all the ingredients – with the exception of the butter – in a
 bowl. Now melt the butter in the larger frying pan, pour in the sauce 
allowing it to heat very gently. </li>



<li>Then place the first crepe in 
the pan and give it time to warm through, before folding it in half, and
 then in half again to make a triangular shape…</li>



<li>Continue like this until they’re all re-heated, folded and well soaked with the sauce.</li>
</ul>



<h2 class="wp-block-heading" id="h-basic-pancakes-makes-12-14">BASIC PANCAKES (makes 12-14)</h2>



<ul>
<li>Omit the grated orange peel and tablespoon of caster sugar from the pancake mixture and use 2 tablespoons of batter at a time in a pan, as basic pancakes should be a little thicker than crêpes. You should end up with 12-14 pancakes.</li>



<li>To serve, sprinkle each pancake with 
freshly squeezed lemon juice and caster sugar, fold in half, then in 
half again to form triangles, or else simply roll up.</li>
</ul>



Other optional toppings: Banana&nbsp;slices, blueberries, strawberries, raspberries, maple syrup, Nutella, crème fraiche and yogurt. 



<h2 class="wp-block-heading" id="h-american-stacked-pancakes-makes-10">AMERICAN STACKED PANCAKES (makes 10)</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2078" src="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash.jpg" alt="pancakes" class="wp-image-93172" srcset="https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash.jpg 1500w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash-577x800.jpg 577w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash-722x1000.jpg 722w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash-289x400.jpg 289w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash-768x1064.jpg 768w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash-1109x1536.jpg 1109w, https://dev.muddystilettos.co.uk/dorsetsomerset/wp-content/uploads/sites/8/2021/02/00-pancakes-jaqueline-pelzer-MytHEJlzdcM-unsplash-1478x2048.jpg 1478w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Jaqueline Pelzer, Unsplash</figcaption></figure>



Award-winning food writer Felicity Cloake asked a clutch of top chefs how to how to make American pancakes then put together her own definitive recipe. 



Ingredients



<ul>
<li>115g plain flour </li>



<li>115g fine cornmeal</li>



<li>1/4 tsp salt</li>



<li>2 tbsp caster sugar</li>



<li>1tsp baking powder</li>



<li>1/2 tsp bicarbonate of soda</li>



<li>100ml whole milk</li>



<li>300ml buttermilk</li>



<li>1 egg</li>
</ul>



45g butter, melted



Method



<ul>
<li>Put the oven on low and put a wire cooking rack inside. This will keep the first pancakes warm while you cook the rest. Prepare any toppings you fancy.</li>



<li>Put the flour, cornmeal, salt, sugar, baking powder and bicarb into a mixing bowl and whisk to combine. Measure the milk and buttermilk into a jog, then crack the egg on top. Beat until it’s mixed, then stir in two tablespoons of butter.</li>



<li>Make a dip in the top of the dry ingredients, then pour the milk in. Stir just until you can see no more dry patches.</li>



<li>Put a large, heavy-based frying pan over medium heat and brush the base with melted butter. Once it feels hot when you hold your hand above the pan, you’re ready to cook.</li>



<li>Dollop circles of batter into the pan (5-8cm diameter), leaving enough room between them so they don’t run into each other – you won’t be able to do them all at once. Cook until the pancakes begin to look dry and bubbly on top; about three minutes.</li>



<li>Flip the pancakes over using a palette knife or tongs, and cook on the other side for a couple of minutes, until golden brown. Serve immediately, or arrange on the wire rack to keep warm while you cook the rest.</li>
</ul>

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