Creamy Pancakes in Orange Sauce
Baking and Desserts • European
Description
Orange flower water (orange blossom water) is not so easy to find in stores, so I suggest replacing it with a few drops of orange essence.
Ingredients
- Wheat Flour 6 tablespoons
- Farm fresh eggs 6 pieces
- Milk 6 tablespoons
- Cream 3 tablespoons
- Oranges 3 pieces
- Butter 10 oz
- Sugar 10 tablespoons
- Kirsch 1 tablespoon
- Liqueur 7 tablespoons
- Brandy 5 tablespoons
- Orange Blossom Water 1 teaspoon
Step-by-Step Guide
Step 1
For the pancakes, whisk the flour and eggs in a bowl. Add the milk and cream. Mix everything well with a whisk until smooth. Strain through a fine sieve into a bowl, cover, and refrigerate for 2 hours or overnight.
Step 2
For the sauce, zest 2 oranges and juice them. In a bowl, beat the butter and 0.5 cup of sugar with a mixer for about 2 minutes. Add the zest to the butter and beat for another minute. Gradually, while continuing to beat, pour in the orange juice, 2 tablespoons of Cointreau, kirsch, and orange blossom water.
Step 3
In a crepe pan, cook thin pancakes. Heat a deep skillet and add the butter-orange mixture. Heat it over medium heat until bubbles appear. Carefully dip each pancake in the sauce and place on a plate, folding them into triangles (or as desired). Sprinkle the pancakes with a little sugar.
Step 4
Remove the skillet from the heat. Drizzle the remaining Cointreau and brandy over the pancakes, ignite with a match or lighter, and spoon the sauce from the skillet over the pancakes until the flames go out completely. Serve immediately.
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