Crepes Flambées

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Pancakes can, of course, be served with sugar and lemon, or stuffed with jam or cream, but they are much nicer flambées.

The cooking of the pancake is simple enough. Rub the pan with lard (the pan should be very hot and almost dry); put in very little batter quickly (the pancake should be as thin as a piece of paper), toss it after one second; another second for the other side and it is ready.

Crush together a few pieces of sugar previously rubbed on orange or lemon skin, and about the same quantity of butter. Melt this in another pan over the fire, put in the pancakes one by one, turn them, fold them in four, add a liqueur-glassful of brandy and either curaçao, maraschino, kümmel or chartreuse, set it alight, and serve at once.

You can make about four to five pancakes at a time, if, once folded you push them to the side of the pan. It is an amusing idea to have each lot differently flavoured, and it is no more trouble, as you have, in any case, to put fresh liqueur for every panful of pancakes.