1 720 gram jar clementines in
-Grand Marnier; each
-clementine
; sliced into three,
; liquor reserved
50 g Unsalted butter; (2oz)
1 250 gram pac fresh French
-pancakes
Grand Marnier for flaming –
-optional; (see chef’s tip)
Place the clementine slices in a bowl, then reduce the liquor by half in a
saucepan over a moderate heat. Cool and combine with the clementines.
Heat the serving plates. Melt a knob of the butter in a frying pan, then
ladle in a portion of the clementines in liquor, allowing it to heat
through gently.
Place the first unfolded pancake on top of the clementines and give it time
to warm through before folding it in half then half again to make a
triangular shape.
Transfer to a serving plate with the clementines on top. Repeat the above
process until all the pancakes have been used. Serve immediately
Notes Chef Tip’sTo flame the pancakessimply heat a ladle by holding it over
a gas flame or resting it on the edge of the hotplate, then away from the
heat
Yields
4 servings