A delicious French dessert.


  • Make the basic batter mixture, with an extra 15g butter and adding 50g caster sugar to the dry ingredients.

orange butter:

  • 1 large orange (halved)
  • 50 g butter
  • 50 g caster sugar
  • 1 tblsp orange juice
  • 1 tblsp orange curacao
  • 3 tblsp rum



  • Make the pancakes and lay in a buttered roasting tin.
  • Brush with a little melted butter so that they are ready for reheating when required.
  • Make the orange butter by squeezing the orange juice onto the caster sugar.
  • Add the butter, the extra tablespoon of orange and the Curacao and mix well.
  • Spread each pancake with the orange butter, and roll up.
  • Lay in a hot dish.
  • Warm the rum in a ladle over the heat, then set it alight and pour around the dish.