This anise and maple-flavored twist on a classic French dessert makes a spectacular end to any dinner party
Prep Time: prep about 30 mins
Cooking Time: cook 12-15 mins
Serves: makes 4 servings
- 1 cup whole milk
- 2 / 3 cup all-purpose flour
- 2 large eggs
- 1 tsp vegetable oil
- pinch of salt
- vegetable oil for cooking crepes
For the flambee sauce
- 4 tbsp unsalted butter
- 1 / 2 cup maple syrup
- juice and grated zest of 2 oranges
- 4 tbsp brandy or orange liqueur
- To make the crepe batter, process all of the ingredients in a blender or food processor until smooth. Let stand for 30 minutes.
- Heat an 8in (20cm) crepe pan over high heat until a splash of water "dances" on the surface. Pour in vegetable oil to cover the bottom, swirl the pan to coat, then pour off the excess oil. Ladle 3 tbsp of the batter into the center of the pan and immediately swirl so the batter covers the base thinly. Cook for 1 minute, or until small bubbles appear on top. Slide a metal spatula underneath and flip the crepe over, then cook for 30 seconds, or until cooked through.
- To prepare the flambee sauce, melt the butter in a separate frying pan over medium heat. Add the maple syrup, and orange juice and zest, and boil for 5 minutes, stirring often, until well combined, and slightly reduced.
- Add the crepes to the sauce. Pour in brandy and warm for a few seconds. Bring the pan and lid to the table. Carefully light brandy with a long match. Let burn 30 seconds, then cover the pan if the fire hasn't burned out. Serve at once.
- prep about 30 mins; cook 12-15 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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