This classic pancake recipe is given a gingery kick. Your guests will be impressed if you do the final flambéing at the table!
For the pancakes
125g plain flour
1 tbsp caster sugar
pinch of salt
2 large eggs
200ml semi skimmed milk
a little oil for frying
For the sauce
150ml Belvoir Ginger Cordial
2 tbsp caster sugar
3 tbsp orange liqueur or brandy
1. To make the pancakes, place the flour, sugar, salt and eggs in a large jug, add half the milk, use a balloon whisk to beat the mixture until it is lump free. Gradually add the remaining milk.
2. Heat a non-sticky frying pan, add a drizzle of oil and wipe it around the pan with a piece of kitchen paper. When hot, pour small ladleful of batter into the pan and immediately tilt the pan so that the mixture thinly coats the base of the pan.
3. Cook the pancake over a medium heat for about a minute or until the base is golden. Flip or turn the pancake and cook until the second side is golden. Transfer to a plate. Repeat this method, to make a further 7 pancakes in the same way. This can be done upto a day ahead, just cool, then cover the pancakes and chill until required.
4. To make the sauce, grated the zest from both oranges and squeeze the juice from one. Mix the zest, juice, cordial and sugar in a jug. Cut the skin and pith from the remaining orange, then use a serrated knife to slice between the membranes to loosen the segments. Squeeze any remaining juice into the jug.
5. Melt the butter in a large frying pan, add the sauce mixture and bring to the boil. Reduce the heat to a simmer. Add the first pancake to the sauce and give it time to warm through before folding it in half and then half again to make a neat triangular shape. Push this to the side of the pan, then add the next pancake and repeat the warming and folding process until all the pancakes are done. You may need to stack the folded pancakes up to make room for the folding of another.
6. When all are folded, arrange them in a single layer, overlapping them so they all fit. Add the orange segments to the pan and spoon the hot sauce over the top. Drizzle the liqueur or brandy over the pancakes, then, carefully ignite it. Let the flames subside then serve the Crepes on warm plates.