Make a pancake batter using:
½ cup plain flour
1 cup milk
pinch of salt
¼ tsp. white vanilla
1 Tbsp liquor (I used Chambord)
oil for frying
Makes 6 to 9 crepes
Wisk together first 5 ingredients then stir in liquor.
Heat heavy skillet and coat with oil.
Pour out batter into skillet to make a thin lacy crepe. Best to keep it “flipable”. Heat until edges brown then quickly flip for a few seconds on the other side. Remove the crepe from the pan and fold in quarters on a plate. Repeat until all batter is used.
For the sauce:
1 stick unsalted butter
½ cup sugar
2 Tbsp of liquor
Plus 4 Tbsp liquor for flambé!
Heat butter and sugar in a heavy based pan until thick and syrupy then add 2 Tbsp of liquor.
Place the folded crepes into the skillet. Heat on low and spoon sauce over them to heat through. Warm 4 Tbsp liquor in a ladle or small pan then tip it over the pancakes and set alight. Serve hot with whipped cream dots.