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Crepes suzette
This tradition restaurant dessert is always prepared with lots of drama.
Try this simplified version.
Serves 4-6
Preparation time 10 minutes
Cooking time. 15 minutes
12 pancakes (see especially for Pancake Day recipes)
25g (1oz) butter
juice of 2 oranges
grated zest of 1 orange
juice and grated zest of 1 lemon
25g (1oz) golden caster sugar
45 ml (3tbsp) Grand Marnier, Cointreau or Triple Sec
Fold the pancakes into quarters. Heat the butter in a 25.5cm (10 inch) frying pan. Add the orange and lemon juice and zest and sugar, bring to the boil and cook until slightly syrupy. Arrange the folded pancakes in a circle in the fry pan and spoon over the sauce until well coated. Heat through gently. Quickly add the Grand Marnier, Cointreau or Triple Sec. Gently tip the pan towards the gas flame to ignite the alcohol and spoon over the pancakes. (For ceramic hob owners you will have to light with a match or taper). When the flames have extinguished serve onto warm plates.
