Nick Nairn shows us how to make orange Drambuie pancakes.
Ingredients
2 medium eggs
90g plain flour
250ml milk
20g unsalted butter, melted
1 tbsp sunflower oil (plus a little extra for greasing)
For the orange syrup
stock syrup
50ml Drambuie
squeezed juice of 2 large oranges
finely sliced strips of orange zest
For the stock syrup
250g granulated sugar
250ml water
For the marinated oranges
2 oranges, peeled and segmented with a sharp knife
100ml Drambuie
Method
First marinate the oranges. Segment the oranges carefully, removing the membrane around the flesh. Place the segments into a bowl with the Drambuie, and leave for an hour or more.
For the crepes, break the eggs into a bowl and whisk in the flour until it hangs in thick, lump-free elastic strings from the whisk. Now whisk in the milk and melted butter. Set aside and leave to rest for an hour.
To make the stock syrup, put the sugar and water in a medium saucepan and slowly bring to the boil, stirring from time to time. Once the sugar has dissolved, simmer for 5 mins and skim any impurities off the surface. Bring it back up to the boil and add the 50ml Drambuie, orange juice and fine slices of zest for a few minutes. Turn off the heat and set aside.
When ready to cook the crepes, heat a 15-18cm frying pan until medium hot. Put some sunflower oil onto kitchen towel and rub over the pan. Pour or ladle in about 2 tbsp of batter and tilt the pan to cover the base in a thin even layer. Swirl any excess to the edges. Cook over a medium-high heat for 30 seconds-2 mins, depending on the heat of the pan.
Use a silicone spatula to lift the edge and flip over the crepe when cooked – or toss it if you’re brave! Cook the other side for about 30 seconds until lightly brown. Repeat until the batter is used up. If keeping the crepes for any length of time, place a square of non-stick baking paper between each to prevent sticking.
Place each warm crepe on a serving plate and drizzle over the warm orange syrup, complete with syrupy zest. Fold into quarters, spoon over a couple of marinated orange segments, the a little more sauce and serve with good vanilla ice cream.
More from Nick Nairn:
Tasty stir fried sprouts with bacon