Crêpes Suzette recipe
The retro crêpes Suzette is back in fashion – and it's easy to understand why. The winning mix of delicate crêpes and boozy citrus sauce is simply delicious paired with vanilla ice cream.
It's also easy to make at home – this recipe uses shop-bought crêpes but you can also make your own and there's no flambéing required. If you want to make your own crêpes, take a look at this walnut cream crêpes with chocolate sauce recipe.
Recipe and image courtesy of Bonne Maman.
Ingredients
- 8 traditional French crêpes
- 8 tbsp orange marmalade
- 1 lemon (finely shredded or grated zest and juice)
- 4 tbsp Grand Marnier
- 50 g chilled unsalted butter, diced
- 3 tbsp icing sugar (confectioners' sugar), to dust
- 8 traditional French crêpes
- 8 tbsp orange marmalade
- 1 lemon (finely shredded or grated zest and juice)
- 4 tbsp Grand Marnier
- 1.8 oz chilled unsalted butter, diced
- 3 tbsp icing sugar (confectioners' sugar), to dust
- 8 traditional French crêpes
- 8 tbsp orange marmalade
- 1 lemon (finely shredded or grated zest and juice)
- 4 tbsp Grand Marnier
- 1.8 oz chilled unsalted butter, diced
- 3 tbsp icing sugar (confectioners' sugar), to dust
Details
- Cuisine: British
- Recipe Type: Crêpes
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
- Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
- Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
- Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar (confectioners' sugar).
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