CREPES SUZETTE
Servings: 6
Ingredients
12 crêpes/pancakes
Zest of 1 orange, keeping some aside for garnishing
500ml freshly squeezed orange juice
3 tbsp caster sugar
3 tbsp Grand Marnier or Cointreau
Orange segments from 2 oranges
Extra Grand Marnier, for flambéing
Directions
Place the orange zest, juice, sugar zest and liquor in a large pan and simmer for 20 minutes until reduced by half.
Fold the crêpes into triangles and add to the pan along with the orange segments to heat through. Spoon the sauce over the crêpes to ensure that they are well smothered. Add a generous splash of liquor and flambé.
Serve immediately in warmed bowls with lots of sauce garnished with orange zest.
Ingredients
12 crêpes/pancakes
Zest of 1 orange, keeping some aside for garnishing
500ml freshly squeezed orange juice
3 tbsp caster sugar
3 tbsp Grand Marnier or Cointreau
Orange segments from 2 oranges
Extra Grand Marnier, for flambéing
Directions
Place the orange zest, juice, sugar zest and liquor in a large pan and simmer for 20 minutes until reduced by half.
Fold the crêpes into triangles and add to the pan along with the orange segments to heat through. Spoon the sauce over the crêpes to ensure that they are well smothered. Add a generous splash of liquor and flambé.
Serve immediately in warmed bowls with lots of sauce garnished with orange zest.
Ingredients
12 crêpes/pancakes
Zest of 1 orange, keeping some aside for garnishing
500ml freshly squeezed orange juice
3 tbsp caster sugar
3 tbsp Grand Marnier or Cointreau
Orange segments from 2 oranges
Extra Grand Marnier, for flambéing
Directions
Place the orange zest, juice, sugar zest and liquor in a large pan and simmer for 20 minutes until reduced by half.
Fold the crêpes into triangles and add to the pan along with the orange segments to heat through. Spoon the sauce over the crêpes to ensure that they are well smothered. Add a generous splash of liquor and flambé.
Serve immediately in warmed bowls with lots of sauce garnished with orange zest.
Ingredients
12 crêpes/pancakes
Zest of 1 orange, keeping some aside for garnishing
500ml freshly squeezed orange juice
3 tbsp caster sugar
3 tbsp Grand Marnier or Cointreau
Orange segments from 2 oranges
Extra Grand Marnier, for flambéing
Directions
Place the orange zest, juice, sugar zest and liquor in a large pan and simmer for 20 minutes until reduced by half.
Fold the crêpes into triangles and add to the pan along with the orange segments to heat through. Spoon the sauce over the crêpes to ensure that they are well smothered. Add a generous splash of liquor and flambé.
Serve immediately in warmed bowls with lots of sauce garnished with orange zest.
