Then for dinner I like to do some sort of savoury option, this year I’m going for the Goats cheese version. James Martin does a lovely looking one with squash, so I’ll let you know how I get on with that.
Then dessert this year is going to be a classic, Crêpe Suzette. I haven’t made it in DONKEYS.
When I was trying, successfully I may add, to put myself through college I was very lucky to have a job waitressing in the Killiney Castle Hotel. I learnt so much from the Head Chef, Sean Dempsey, and the restaurant managers, Cathal Lynch and Noel Harmon. It was a silver service restaurant and we had to learn a variety of table side dishes, made on portable gas trolleys. Steak Diane, Crêpes, and my “favourite” flambéed Irish Coffee. I once flambéed over a hundred Irish coffees for a german tour. I can’t really remember but presume I made good tips that night! For years I couldn’t even look at pancakes without smelling the suzette pan! So this year, I am reliving an oldie but a goodie. Here is the recipe I use, and I’ll have pictures next Tuesday.
For the crêpes
125g/4½oz plain flour
1 free-range egg
1 tsp melted butter
butter, for frying
For the sauce
50g/1¾oz unsalted butter
1 orange, zest and juice
2 oranges, juice only
1 lemon, zest and juice
3 tbsp caster sugar
2 tbsp cointreau
2 tbsp brandy
1. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight.
2. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute.
3. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later.
4. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar.
5. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat.
6. Fold the crêpes into quarters and carefully lay into the hot sauce.
7. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol.
8. Cook for a couple of minutes until the crêpes are heated through.
9. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top.