Rich Cointreau Pancakes Recipe
Ingredients
See Ingredients in Direction
Directions
Make some very thin pancakes in a small frying-pan.
Pile them on a plate and keep hot.
Just before serving, mix in a double saucepan or a bowl placed in a saucepan half-full of hot water 3 tablespoonfuls of butter, the juice of an orange, 2 tablespoonfuls of Cointreau, a little grated orange peel and 6 tablespoonfuls of sugar.
Spread each pancake with this creamy mixture, then roll up, pack them all together tightly in a metal dish, sprinkle with icing sugar, and with 3 or 4 tablespoonfuls of warmed Cointreau; then set them alight.
Or if you like you could vary the filling by using marmalade for one pancake and the above mixture for the next, and so on alternately.
Pile them on a plate and keep hot.
Just before serving, mix in a double saucepan or a bowl placed in a saucepan half-full of hot water 3 tablespoonfuls of butter, the juice of an orange, 2 tablespoonfuls of Cointreau, a little grated orange peel and 6 tablespoonfuls of sugar.
Spread each pancake with this creamy mixture, then roll up, pack them all together tightly in a metal dish, sprinkle with icing sugar, and with 3 or 4 tablespoonfuls of warmed Cointreau; then set them alight.
Or if you like you could vary the filling by using marmalade for one pancake and the above mixture for the next, and so on alternately.
Chef
