Recipe: Breakfast Martini Crepes
Crepe Suzette is a great retro dish – I still associate it with cookery programmes and flash dinners on the TV. A big silver salver at the table side, skilfully applied booze and fire. And it could of course be a great choice for pancake day. Who doesn’t love a boozey dessert?
But it can feel a little heavy – butter, sugar, and liqueur. And I’m not sure about you but I’m not going to start flambe-ing things in the kitchen. Just in case.
So I fancied something a little lighter, and a little less… flamey. So I looked for a little inspiration. Something citrussy, and, as gin is my thing, I went to a favourite cocktail for the inspiration, the Breakfast Martini.
The Breakfast Martini is a gin cocktail that uses lemon juice, marmalade, triple sec and gin, to create a drink that is a balance of sweet, citrus, bitter and boozy. I’ve taken out the lemon juice and swapped it for orange, to soften the bitterness a little. The result is rather delicious.
So, rather than going for sugar and lemon, Nutella or cheese and ham, why not go a little grown-up this pancake day?
- 100g Plain flour
- pinch of salt
- 2 eggs
- 200ml Semi skimmed milk
- 75ml Water
- A little oil for frying.
- For the sauce
- 70ml Gin
- 1.5tbsp English Marmalade
- 20ml Triple Sec
- 50ml Orange juice
- 25ml Lemon Juice
- Creme fraiche to serve.
- Mix the dry ingredients for the pancake in a bowl.
- Mix the wet ingredients in a jug.
- Pour the wet into the dry and mix until smooth.
- Leave to one side for 30 minutes - this helps the batter thicken ready for cooking.
- Pop a non-stick frying pan on a medium high heat. Add a little oil.
- Add enough batter to the pan to just coat the base and leave to set. Pour any excess back.
- When it bubbles and comes away smoothly, flip and cook the other side.
- When done, fold into quarters and set aside.
- Once all the batter is used up, you're ready to make the sauce.
- Put all the ingredients for the sauce into a frying pan.
- Stir the marmalade until it mixes into the booze and juice.
- Once it has melted and the sauce is bubbling, start laying the pancakes into the pan.
- Once they've soaked up the syrup, you're done and ready to dish up.
- Serve as is, or with a little creme fraiche.
The first pancake is always a failure. Discard it and try again, you'll get it! And if you can't face making the pancakes yourself? Don't. Get the ready made and save yourself time and effort!