Crêpes Suzette
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 35 mins
- 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.
PER SERVING
451 kcalories, protein 9.0g, carbohydrate 51.0g, fat 22.0 g, saturated fat 13.0g, fibre 1.0g, sugar 24.0g, salt 0.17 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1135638/
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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
- 1 tsp lemon juice
- 1 tbsp Grand Marnier or Cointreau
- 50g unsalted butter
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 35 mins
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
PER SERVING
451 kcalories, protein 9.0g, carbohydrate 51.0g, fat 22.0 g, saturated fat 13.0g, fibre 1.0g, sugar 24.0g, salt 0.17 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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09 March 2011
Doris rated and commented on this recipe
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04 December 2011
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22 February 2012
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