You will need
1 cup (120 g) flour
¼ t (1.25 ml) salt
1 T (15 ml) sugar
1 t (5 ml) grated orange zest
2 eggs
1 T (15 ml) van der Hum or orange liqueur
1 cup (250 ml) sparkling water
2 T (30 ml) melted butter
1 T (15 ml) orange zest , ± 2 oranges
¾ cup (180 ml) white sugar
125 g butter
½ cup (125 ml) orange marmalade
1 ½ cups (375 ml) freshly squeezed orange juice
1 t (5 ml) lemon zest
2 T (30 ml) lemon juice
2 T (30 ml) van der Hum or orange liqueur
¼ cup (60 ml) brandy for flaming
Method
Pancakes (Crepes)
Blend all the ingredients except the butter to form a smooth batter.
Leave to stand in a jug for at least 2 hours.
Beat in the melted butter just before use.
Dilute the batter with more water if too thick. It must have the consistency of thin cream.
Fry the pancakes with a little butter, in a small 14 cm crêpe pan. Cool on a wire rack, layering pancakes with baking paper squares.
Syrup
Grate off the orange zest with a microplane grater and mix with the sugar.
Melt the butter, add the sugar and all other ingredients except Van der Hum and brandy.
Boil for 2 minutes to form a thin syrup.
Cool the syrup. Add Van der Hum.
Pick up one crêpe at a time, and swipe through the syrup, first on the one and then on the other side.
Fold the crêpes into quarters to form neat triangles and layer in a dish. Remaining syrup can be poured over the pancakes when serving.
Cover. Refrigerate or freeze at this stage, if required.
About 20 minutes before serving time, bake the crêpes at 180°C, pour over remaining syrup. Bake until bubbly and heated through.
Warm the brandy in the bowl of a metal soup ladle over a candle flame. Switch off the main lights. Set the brandy alight at the table.
Pour flaming brandy over the crêpes.
Enjoy the applause.
