Crepes Suzette
A luxury pud but easy to make – just grab a few oranges from the fruit bowl and the orange liqueur and brandy left over from Christmas
Ingredients (Serves 4)
Method
Make the pancakes and set aside, keeping warm. Put the butter, sugar, orange rind and orange juice into a frying pan and heat until bubbling.
Carefully dip each pancake into the hot sauce then fold into quarters and arrange on a warm serving dish with the orange segments. Pour the liqueur and brandy into the pan, set alight, then carefully pour the flaming sauce over the pancakes.
Serve immediately with, if liked, vanilla ice cream.
- 1 quantity basic pancake batter
- 75g/3oz butter
- 75g/3oz sugar
- Grated rind and juice of 2 oranges
- 2 oranges, peeled and segmented
- 2 tbsp orange-flavoured liqueur
- 1 tbsp brandy
Method
Make the pancakes and set aside, keeping warm. Put the butter, sugar, orange rind and orange juice into a frying pan and heat until bubbling.
Carefully dip each pancake into the hot sauce then fold into quarters and arrange on a warm serving dish with the orange segments. Pour the liqueur and brandy into the pan, set alight, then carefully pour the flaming sauce over the pancakes.
Serve immediately with, if liked, vanilla ice cream.
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