I miss this pancake. I ache for this pancake. It was so freaking tasty that every minute I spend not eating it seems like wasted time.
That’s a little hyperbolic of me. But please understand that my hyperbole comes from a desperate need to convince you that you need to get into the kitchen like, 5 minutes ago and make this.
We all know and love the dutch baby, right? The pancake’s cuter, lower maintenance, and somehow possibly even more delicious cousin?
It’s a totally simple, one bowl, one pan operation that results in a towering puff of custardy-centred, crisp-edged breakfast joy.
In reality, a Dutch Baby is pretty much just a crepe batter, poured into a hot pan and baked. And the most delicious, most retro-cool ending for a crepe is Crêpes Suzette, obviously! Crêpes Suzette is another one of those classic French recipes that were apparently created by accident (a la the Tarte Tatin).
Apparently, while preparing some crepes with orange liquer in 1895 a young Henri Charpentier accidentally set fire to them, thus creating a culinary classic. While they have a long history, I think it’s fair to say that the popularity of these Crêpes hit their peak in the fanciest dining halls of the 60s and 70s.
I’ve probably mentioned this before, but in case you didn’t know I am a major klutz. If there is something that can be dropped, smashed, knocked over, spilled, or in any other way upturned, you know who to call.
So, I had no desire to be setting fire to anything for this recipe. Instead I took the spirit of Suzette (who was a pretty girl in the room when they were ‘invented’), and stole the best parts!
The sauce is just orange juice, zest and sugar boiled down into an amber caramel, and then enriched with butter and a splash of Grand Marnier. It is decadent, and really surprisingly delicious – I’m not a usually huge fan of orange flavoured desserts. But when there’s butter and caramel and booze and pancakes involved, I’m definitely on board.
And you should be too! Make this for a truly decadent breakfast (oranges = fruit = healthy?), a perfect ending to brunch, or a show-stopping dessert. Heck, make it for your in-laws, they probably remember it from their youth! Shout out to me in the comments if you have a retro food favourite, I’m loving them at the moment.
- 2 oranges
- ½ cup (110g) sugar
- 1 stick (110g) butter
- 2 shots (80ml or ⅓ cup) orange liquer (I used Grand Marnier, but Cointreau or Orange Curacao would work)
- 2 tbsp (25g) butter
- ⅔ cup (100g) plain flour
- 2 tbsp sugar
- pinch of salt
- 3 eggs
- ¾ cup (185ml) milk
- Preheat the oven to 400F/200C.
- First make the sauce. Grate the zest from both the oranges, and place into a small, heavy based saucepan. Peel and slice or segment one of the oranges, setting the pieces aside for serving - add any excess juice from that into the saucepan.
- Juice the second orange straight into the saucepan, and add the sugar. Place over a high heat and bring to the boil. Boil the mixture for at least 10 minutes, or until it turns very syrupy and takes on an amber colour.
- Slowly whisk in the butter, stirring all the while to incorporate, and then remove from the heat, carefully stir in the liquer, and set aside.
- To make the Dutch Baby, place the butter into an 8 or 9 inch cast iron pan (or similar vessel), and place in the oven to heat up.
- In a medium bowl, whisk together the flour, sugar and salt. Whisk in the eggs, followed by the milk, making sure there are no lumps.
- When the butter in the pan has melted, carefully remove the pan from the oven, pour in the batter, and place it straight back in. Bake for 18-20 minutes, or until puffed up and golden.
- Gently reheat the sauce, if necessary, and serve the Dutch Baby straight from the oven, topped with the sliced orange, and plenty of Suzette Caramel sauce!