So, I’m snowed in. It’s a reasonably common occurrence where I live as I’m up on higher ground. Whilst those in Bangor city wonder what all the fuss is about, my village just a few miles outside is hit by snowmageddon! Abandoned cars, icy roads and snow drifts render some parts of the village inaccessible (including my street) but the fun we have tobogganing makes up for it. We all love a ‘snow day’!
So of course I did the only thing a girl could do. I panic bought whisky and ginger wine to make whisky macs, drank Bailey’s hot chocolate with whipped cream, enjoyed a snowy walk or two and tried not to fall over on the ice. Sledging was unfortunately out of the question what with my back being bad and all, but I made up for it with some dedicated ‘apres ski’.
With food running slightly short in the house (yep, bought plenty of booze, but nothing of much use other than that) we resorted to split pea soup (at least I’d made it with proper fresh chicken stock and topped with crispy bacon) and a wonderfully indulgent creation of whisky and orange pancakes. Made in the same way as crepe suzette, the retro classic french dessert, but with whisky and not Grand Marnier and using a couple of the 15 kilos of Seville oranges from the load delivered on Thursday. They were a massive hit. Using the Seville’s with a couple of lemons produced a sharper citrussy sauce, but I liked that sweet and sour effect. Just like squeezing lemon juice on your pancakes.
Whisky and orange crepes:
To make 8 crepes:
120g plain flour
pinch of sea salt
2 large eggs
half a pint (275ml) milk
oil for cooking
For the sauce:
zest of one orange and one lemon
juice of one lemon and three oranges..I used Seville but you can use any juicy orange.
120g caster sugar
Sift flour and salt into a large bowl. Add eggs and milk and whisk together to make a smooth, lump free batter.
Heat a small flat-bottomed pan. Add a trickle of oil and swirl it around the bottom of the pan. When it is really hot and just beginning to smoke a little add some of the batter. Quickly swirl this around the pan to coat the bottom. Cook until it looks golden brown and then flip it over to cook on the other side. Remove the crepe on to a plate and repeat the process until you have used all the mixture.
In another pan, this time larger melt the butter. Stir in the sugar and simmer together for a few minutes until it just starts to change colour. Immediately add orange and lemon juice and zest and simmer for a couple more minutes. Add whisky and then start to add one pancake at a time folding into quarters, they should all be able to fit snugly into one pan. Allow to bubble gently for a few minutes so they soak up the sauce
You can serve these with cream or ice cream, but they really don’t need anything else but the rich, sticky sweet-sour sauce. True comfort food!