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Crêpes Suzette

Crêpes Suzette

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A star rating of 4.8 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 - 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal451
fat22g
saturates13g
carbs51g
sugars24g
fibre1g
protein9g
low insalt0.17g
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Ingredients

  • 1x 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

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 4.8 out of 5.16 ratings
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