lemon Archives

Berry recipes

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Apple recipes

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Braai recipes

Sumac-braaied lamb chops with burnt brinjal dip

30 minutes

Apple recipes

Apple-and-rhubarb peanut butter crumble

35 minutes

Broccoli recipes

Tenderstem Broccoli-and-ricotta pasta bake

20 minutes

Chicken recipes

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

15 minutes

Rusk recipes

Rusk queen of puddings

30 minutes

Buttermilk rye crêpes Suzette with clementines

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

3 large free-range eggs
3⁄4 cup amasi or buttermilk
1⁄2 cup milk
50 g rye flour
35 g cake flour
65 g butter, melted
Canola oil, for frying

For the clementine sauce:

7 clementines, (4 juiced and 3 sliced)
1 lemon, juiced
50 g sugar
3 T brandy
2 t butter

Method

Blend the eggs, amasi or buttermilk and milk until smooth. Add the flour and blend again. Steadily pour in the melted butter while blending, then strain the mixture through a sieve.

Heat a swipe of canola oil in a nonstick pan, then pour in enough batter to just cover the base of the pan. As it starts to bubble and the edges begin to lift, carefully flip over and cook for another minute or so. Repeat with the remaining batter.

Meanwhile, heat the clementine and lemon juice, sugar and 1 T brandy in a saucepan, whisking until the sugar has dissolved. Add the sliced clementines and caramelise, then reduce the sauce until syrupy. Warm the remaining brandy, add to the sauce and flambé, then stir in the butter. Pour the sauce over the crêpes and serve immediately.

Cook's note: Use amasi instead of milk or cream to add delicious tang to the batter – a perfect match with the clementines. Crêpes Suzette is an oldie but a goodie. I find such comfort in the soft texture and sticky- sweet flavours, and flambéeing them is great fun when you’ve got guests for dinner.

Discover more pancake recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Prawn, fennel and avocado risotto

Home-made cream cheese

Sweet-potato salad with braaied garlic and salsa verde

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Sumac-braaied lamb chops with burnt brinjal dip

Apple-and-rhubarb peanut butter crumble

Tenderstem Broccoli-and-ricotta pasta bake

Rotisserie chicken soup

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

Rusk queen of puddings

Paprika-butter-basted t-bone with coriander cream white beans

Buttermilk rye crêpes Suzette with clementines

Buttermilk rye crêpes Suzette with clementines

Ingredients

Method