Crêpes Suzette

Prep: 15 mins Cook: 35 mins

More effort

Serves 4 - 6
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding

Nutrition and extra info

Nutrition: per serving

  • kcal451
  • fat22g
  • saturates13g
  • carbs51g
  • sugars24g
  • fibre1g
  • protein9g
  • salt0.17g
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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
    Orange

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  • 1 tsp lemon juice
  • 1 tbsp Grand Marnier or Cointreau
  • 50g unsalted butter

Method

  1. Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.

  2. 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.

  3. 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.

  4. 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.

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Comments (3)

Honey boo's picture

I made these crepes suzette yesterday for shrove Tuesday, they were utterly delicious I recommend it, I won't be waiting for next years shrove tues to make them again!!

ssharman's picture
5

Very nice. We even finished off the left over sauce with a spoon once we'd eaten the pancakes!! There were only 3 of us though, which is why we had left over sauce!

emma052's picture
5

Delicious, a great alternative for a 'grown ups' shrove tuesday...only problem was there wasn't enough! will definately make again but double the quantity of sauce as we couldn't get enough of it!

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