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Here is a quick, simplified, version of the classic Normandy crêpes suzette. It makes an elegant dessert for a Valentine’s day (or even Pancake day) supper.
10/25/6
Ingredients:
85g (3/8 cup) soft unsalted butter
25g (1 oz) golden caster sugar
3 tbsp Cointreau or Grand Marnier
Zest of ½ orange
12 thin pancakes<link>
For the sauce:
2 oranges, 1 zested and 2 juiced
Finely-grated zest of 1 lemon
175g (7/10 cup) golden caster sugar
3 tbsp Cointreau or Grand Marnier
284ml (1 3/8 cups) carton double cream, softly whipped, to serve
Method:
Cream together the butter and sugar in a bowl then mix in the liqueur and orange zest. Spread a little of this mixture over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. (At this stage they can be chilled for up to a day ahead or frozen for up to a month).
Pre-heat your oven to 190°C (170°C fan/380°F/gas mark 5).
To prepare the sauce, combine the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur then bring just to a boil before reducing the heat to a low simmer and cooking for 7-10 mins, until reduced by half. Set aside. (This sauce can be cooled and chilled a day ahead.)
Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in 1 tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.
