I was reluctant to try this recipe for professional reasons, it makes no sense and one ingredient deviates from the other and there is far too much sodium. After all, a pancake is a pancake is a pancake. Unless of course grated orange rind is applied to a basic batter and then it is the start of a Crepe Suzette. However I did try it and now I wonder why. With the topping, a basic batter will suffice, and does. Creme Fraiche is a basic in our kitchen, being used from complimenting dessert to whipped potatoes, however it is double cream before pasturization (not permitted in this country) and can be made by mixing equal parts double cream (whipped to a floppy stage) and natural yogurt (Greek for a richer consistency) or skimmed milk yogurt for a lighter one. One more tip, when buying mascerpone cheese, make sure it is genuine from Italy and not mascerpone cream which is a poor substitute.
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I was reluctant to try this recipe for professional reasons, it makes no sense and one...