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Pancakes a la Crème   Veg  HT  DP  60mins


Serves    Hot    Vegetarian  Alcohol  Dessert  Pudding Pancake Day  Shrove Tuesday



For the batter

100g/4oz Plain Flour

A pinch Salt

1 Egg

270ml/9fl.oz. Milk

Other ingredients

Vegetable Oil for frying

600ml/20fl.oz. Custard

Caster Sugar

2 tbsp Grand Marnier or Cointreau




1. Preheat the oven to 180C, 350F, Gas Mark 4. Place the flour, salt, milk and egg in a large bowl and whisk until smooth and lump free. Preheat the oven to very low to keep the first lot of pancakes warm whilst you're cooking the remainder. Transfer the batter to a measuring jug.


2. Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.


3. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden. This will only take 1-2 minutes.


4. Using a palette knife, turn the pancakes over and cook the other side until golden.


5. Remove to a plate  and cover with foil  whilst you cook the remaining oil and batter in the same way.


6.  Divide the custard between the pancakes, roll each pancake up and place in an ovenproof dish. Sprinkle with caster sugar and bake in the oven for 15 minutes.


7. To serve - heat the liqueur in a small pan or ladle, carefully set it alight and pour over the pancakes. Serve immediately.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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