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Cointreau pancakes

Cointreau pancakes

Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 25-35 minutes
  • Easy
  • Serves 6

Full of orangey flavour, this recipe is an easy version of classic crêpes suzette - perfect for dessert

  • Freezable
Nutrition: per serving
low insalt0.4g


For the sauce


  • STEP 1

    Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.

  • STEP 2

    To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.

  • STEP 3

    Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.

Goes well with

Recipe from Good Food magazine, March 2003

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Rating: 5 out of 5.2 ratings

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