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Probably the most interesting thing about the original crepe Suzette recipe is that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Rather than throw it away, he took a taste and discovered it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him – thus the name, Crepes Suzette.

Fair warning to all who plan to embark on this culinary adventure: a crepe Suzette recipe is not simple. It involves making the crepes and the sauce, then combining the two and performing the perfect flambé. Making the crepes is the easy part.

Ingredients for Crepes Suzette
(makes about 15 crepes)

2 cups of flour
2-1 cups of whole milk
4 eggs
2 teaspoons of melted butter
salt
vanilla extract (optional)
vegetable oil

Instructions for Crepes

1. Sift the flour into a large bowl and mix in a pinch of salt.

2. Make a “crater” with the back of a large spoon and crack the eggs into this crater.

3. Gradually pull the flour into the crater with a whisk until the eggs and flour are mixed well.

4. Slowly add the milk, whisking well between each bit of milk added.

5. Continue to stir the batter until it looks bubbly on top.

6. Stir in the melted butter and a few drops of vanilla.

To make the crepes:

1. Put a small amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You’ll need to repeat this for each crepe.)

2. Heat the pan on medium high heat.

3. Drop about 3 tablespoons of crepe batter into the pan and swirl the pan so that the batter spreads out evenly over the bottom.

4. Cook for about 1 minute, and then flip the crepe to cook the other side for 30 seconds.

Repeat this process for each crepe. NOTE: The first one or two crepes may end up being “throw-aways” while you find the right temperature for the pan.

Ingredients for Crepe Suzette Sauce

This recipe is enough for 8 crepes. Rather than doubling the recipe, it is recommended to make two separate batches.

1 orange rind, shredded*
3 cup sugar
5 ounces of butter at room temperature
1 cup Grand Marnier liqueur**
1 cup Cognac

*You can use a cheese grater to shred the rind while still on the orange.
**You can use another orange liqueur like Cointreau.

Instructions for Saucing the Crepes

Before beginning these steps, simmer a pot of water (make sure it is not boiling). Put a plate on top of the simmering pot.

1. Stir the orange rind and butter together.

2. Melt about 1 teaspoon of this mixture in a pan over medium heat.

3. Place one crepe in the pan and heat for 30 seconds on each side.

4. Sprinkle sugar on the crepe and then fold it in half and the half again to form a triangle.

5. Put the completed crepe on the plate over the simmering water.

When all of the crepes are done you are ready for the true test – the flambé.

1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Do not bring to a complete boil or the alcohol will burn off.

2. Place each crepe on a serving plate.

3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges immediately so that the crepe does not soak up the liqueur. Use long matches or a long barbeque lighter.

4. Let the crepe cook until the flame disappears on its own and serve it immediately.

Crepe Suzette Variations

A true flambé is done in a chafing dish, large skillet, or a pan made specifically for flambéing. You can use one of these and transfer the crepes to serving plates after the flame has gone out.

]]> Tue, 09 Mar 2010 01:57:00 +0000 http://www.thepancakerecipe.com/recipes/crepe-suzette-recipe/ http://www.thepancakerecipe.com/recipes/crepe-suzette-recipe/ bbc food website. They have loads of different recipes. They also have quite a few pancake recipes and one of the more popular ones is the Nigella pancake recipe. Well, actually it is called homemade instant pancake mix with blueberry syrup but since the author/cook behind this recipe is Nigella Lawson (she also has a nice food website, check it out here) we called it simply Nigellas pancake recipe. Anyway, we tried it this weekend and decided to share it with one difference - the original recipe wants you to make a pancake mix. But our version will just make you one batch of pancakes that you will without a doubt eat right away:)! And its in cups and spoons. Here it goes:

Nigella Pancake Recipe Ingredients
• 1 1/4 cups all purpose flour
• 1 egg
• 1 cup milk
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 1/4 tsp salt
• 3-4 tsp caster sugar
• 1 tbsp melted butter

For the blueberry syrup
• 125ml/41fl oz maple syrup
• 200g/7oz blueberries

1. First mix all the dry ingredients in a bowl.

2. Then slightly beat one egg and add it to the bowl. Also add milk and melted butter. Mix untile you have a nice and even pancake batter.

3. Take a non-stick frying pan or a griddle and don't add any oil. You need a pan that is in good condition, if it's full of scratches then you better add a drop of oil or butter.

4. Pour some batter onto the hot griddle so you make a round pancake about 4 inches in diameter.

5. When bubbles appear on the top of the pancake turn it around and cook it on the other side until it turns until golden-brown. Approximately 1 min each side.

Blueberry syrup
1. Put blueberries into a pan and pour maple syrup over them then bring them to a boil. Then reduce the heat and simmer for 2-3 minutes. Blueberries should be slightly broken down.

Serving
Just pour the blueberry syrup over the pancake and enjoy. We did!:)

Oh, one more tip from Nigella - if you are left with some blueberry syrup leftovers put them into the fridge and you can either mix it with some yogurt or put it on your bread.

This concludes "our" Nigella pancake recipe. Enjoy!
]]> Mon, 08 Mar 2010 05:57:19 +0000 http://www.thepancakerecipe.com/other/nigella-pancake-recipe/ http://www.thepancakerecipe.com/other/nigella-pancake-recipe/
Pancake Mix Ingredients
1lb 5oz plain flour (600g)
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
21oz caster sugar (40g)

How to make pancake mix? All you need to do is combine all the ingredients above in a big bowl and mix them well so the baking powder, soda, salt and sugar are evenly distributed throughout the flour. Then place the pancake mix into and airtight container, seal it and store it until you need it.

And how do you make pancakes with this pancake mix?
As said, there is to much of this mix for one batch of pancakes. Depending on how much mix will you use you add eggs and milk. You should add one slightly beaten egg and 250ml/9fl oz milk for every 150g/51oz of pancake mix. Then all you have to do is mix the egg and milk into the dry ingredients until you get a nice and even batter and start making pancakes.

This is is, making pancake mix is simple and it can save you some time if you make pancakes often.

]]> Mon, 08 Mar 2010 05:21:04 +0000 http://www.thepancakerecipe.com/other/pancake-mix-recipe-how-to-make-pancake-mix/ http://www.thepancakerecipe.com/other/pancake-mix-recipe-how-to-make-pancake-mix/ gluten. Gluten can cause certain health issues for some people. For instance, anyone with celiac disease should eat gluten free foods because for them gluten can cause damage to the mall intestines. There is also a condition called dermatitis herpetiformis, which is an allergy to gluten that causes an itchy red rash.

There are some grains that don’t have gluten like rice, corn, buckwheat, soybean, and many others that we don’t normally think of cooking with. But if you love pancakes it is possible find a good gluten free pancake recipe using one of these other “flours”.

Gluten free pancake recipes often vary from version to version. The one below is a little complicated only because it has more ingredients than most pancakes and some may be hard to find anywhere other than health food stores. Following the recipe I have listed some ingredients you can substitute if you can’t find these harder to find ingredients.

Gluten Free Pancake Recipe Ingredients

1-cup rice flour
3 tablespoons tapioca flour *
1/3 cup potato starch **
4 tablespoons dry buttermilk power ***
1 packet sugar substitute
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum ****
2 eggs
3 tablespoons canola oil
2 cups water

* Tapioca flour is used as a thickening agent
** Potato starch is the result of separating the starch from potatoes and then turning into powder form. It is also used as a thickener like cornstarch.
*** Buttermilk powder combined with water is used as a substitute for buttermilk if you don’t have it on hand.
**** Xanthan gum is a gluten substitute used to make bread, pasta, pancakes and other recipes that are flour based.

All of these items can be found in health food stores, but some regular supermarkets may carry tapioca flour and potato starch.

The baking powder will help the pancakes rise and be fluffy like a normal pancake.

Instructions

1. Mix all of the dry ingredients together in a large bowl (rice flour through xanthan gum).

2. Whisk in the eggs, water and oil till they are blended well with as few lumps as possible.

3. In a skillet that has been heated over medium high heat. Cook the pancakes till they get bubbly. At this point, flip them and cook until nice and golden on the bottom.

Gluten Free Pancake Recipe Variations

If you have buttermilk in the house, substitute that for the buttermilk powder and water. Use the same amount of buttermilk as water.

If you are unfortunate enough to not only be allergic to gluten, but are also lactose intolerant, you can substitute the buttermilk for soy milk.

Instead of the artificial sweetener you can substitute a teaspoon of honey or concentrated fruit juice, or even be daring and use real sugar.

This is it, I hope you enjoy this healthy gluten free pancake recipe. ]]> Sat, 06 Mar 2010 05:03:00 +0000 http://www.thepancakerecipe.com/healthy/gluten-free-pancake-recipe/ http://www.thepancakerecipe.com/healthy/gluten-free-pancake-recipe/ salmon pancake recipe we will first make ordinary pancakes (thin ones - crepes, not the thick American style pancakes) and then fill them with smoked salmon. This is a really cool recipe that turns pancakes from a dessert or breakfast into a full meal. So if you like pancakes and if you like salmon - give this recipe a try!

For this salmon pancake recipe we will need:
For pancakes:
250g plain flour
3 eggs
500ml milk
some butter

For salmon filling:
200g smoked salmon
200g curd
2 tbsp sour cream
chives
grated lemon zest
salt
pepper

Now let's get to work!

Salmon filling
First we will make the filling so it will be ready when the pancakes are baked. We want to fill them as soon as they are baked so they are still nice and warm.
1. Take a small bowl and mix in curd and sour cream.
2. Chop some chives and add them to the mixture.
3. Add lemon, salt and pepper and mix some more.

Just use your own taste to decide how much chives, lemon and salt&pepper you want to use.

As for smoked salmon - buy the thinly sliced one so you don't have to slice it yourself. If it is in thin slices then it is ready. Now let's make some pancakes.

Pancakes
1. Take a large bowl throw in the eggs. Beat them quickly, just to get a fairly even mixture. Then add flour, a pinch of salt, milk and 1/2 tsp butter.

2. Mix until you get a nice even mixture with no lumps. You can also add 3/4 of the milk before you mix the batter and then add the rest after the batter is mixed. This might be easier. Leave the batter for a few minutes.

3. Take a non-stick pan (what kind of pan should you use for pancakes?) and put it on high heat. Add a drop of butter on the pan to grease it. Do this every 2-3 pancakes, even if your pan is really god. This gives the pancakes a bit different texture.

4. Pour about 1/2 cup of pancake batter into the pan (this also depends on the size of the pan) and spread it evenly all over the pan so you get an even thin!! pancake. Spreading the batter for making thin pancakes takes some practice, but even if you are not the best at it pancakes will turn out fine... don't worry.

Salmon pancakes
1. Now take the just-baked-still-warm pancake and spread some crud mixture over the pancake.

2. Add one thin slice of salmon.

3. Roll the pancake and close it with a toothpick.

Eat them while they are still warm, and then let me know how do you like this salmon pancake recipe.

]]> Wed, 03 Mar 2010 06:20:39 +0000 http://www.thepancakerecipe.com/vegetable-and-salty/salmon-pancake-recipe/ http://www.thepancakerecipe.com/vegetable-and-salty/salmon-pancake-recipe/