Prep: 35 minutes
Cook: 25 minutes
Makes: 6 servings
120g flour
A bit of salt
2 eggs
1 1/5 cups milk
2tsp oil
Oil and a small butter for sweltering
1 jar of KOI apple & cinnamon preserve
FOR POTTAGE
60g butter
60g caster sugar
taste of half an orange, grated
sap of half a lemon
½ tbsp Curacao or cointreau
1 tbsp brandy
1. To arrange pancake beat, filter jointly flour and salt. Strike jointly eggs, milk and oil and steadily fold up into flour to make an even batter.
2. Let beat to set in a chill place for 15 minutes.
3. Warm oil and butter in a sauce pan and while actually warm, decant off surplus. To make the pancakes, decant a large serving ladle of batter into saucepan and whirl pan softly to stretch it. Cook on low warm and at what time bubbles come out on top, twist the pancake over and roast the further side.
4. To arrange pulp, put butter, sugar, orange rind, and orange and lemon sap in a big frying pan. Fry on little heat, rousing commonly, plow cook butter dissolve and sugar soften.
5. Raise warm and cook for 4 to 5 minutes. Add brandy and the liqueur of your option, and then take away from warmth.
6. Extend a little KOI apple & cinnamon preserve on every pancake and fold up into quarters. Place fold up pancakes in pulp, spooning several every till they are fine covered. Place them, partly cover, in serving dish and decant left over sauce them. Presently previous to serve decant a small hot brandy over them and flambé.
EVERY PANCAKE: about 132.3 calories; 36.9g protein; 15.1g carbohydrates; 6.6g fat; 2.7g fibre; 38.6mg cholesterol; 26.7mg sodium.