Crêpes Suzette
By Good Food
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
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Prep:15 mins
Cook:35 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 451
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fat 22g
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saturates 13g
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carbs 51g
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sugars 24g
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fibre 1g
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protein 9g
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salt 0.17g
Ingredients
- 1 x classic pancake recipe (see 'Goes well with')
- 3 tbsp caster sugar
- 250ml freshly squeezed orange juice (2-3 oranges)
- zest 1 orange
- 1 tsp lemon juice
- 1 tbsp Grand Marnier or Cointreau
- 50g unsalted butter
Method
Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
