- wipe clean the frying pan and set over a high heat.
- Add the caster sugar and as it starts to caramelise add the butter and stir well.
- Pour in the orange juice and bring up to the boil. The mixture will turn syrupy.
- than add a generous splash of Grand Marnier or Cointreau.
- Add one pancake at a time to the pan, dipping them on both sides into the syrup, then folding in half.
-
Remove
the pancake and fold in half again on a
plate. Repeat with the remaining
pancakes
Add a generous splash of the Liquor to the pan - light the liquid and pour the flaming Liquor over the pancakes and enjoy
myhouseandgarden.com
Gardening Recipes Shopping Lifestyle Hints and Tips Real Estate Mortgages Home
Crêpe Suzette
Crêpes
8 oz of plain flour
1/2 semi skimmed pint milk
1 tbsp castor sugar
3 tbsp melted unsalted butter
Orange
sauce
1 medium orange, grated zest
only
1 tbsp caster sugar
Juice of 3-4 oranges
3 tbsp of Grand Marnier or Cointreau
1 tbsp butter
Crêpes
Sift the flour into a mixing bowl
add the sugar
beat the eggs lightly
add to the flour and mix well in
leave to rest for at least 1 hour or even overnight
- gently heat butter in a small frying pan
- pour it into a cup and keep aside
- with a ladle add a little of the batter to make a thin pancake
- fry one side until it turns slightly brown then turn and do the same on the other side
- brushing the pan after each pancake with the
- melted butter
- keep pancakes warm while making the rest
Orange sauce
 |
|
|
|
|