Crêpes Suzette
For 4-6 servings.
Ingredients
| 3 tbsp | 45 ml | sugar |
| 250 ml | freshly squeezed orange juice (2-3 oranges) | |
| 1 | zest of 1 orange | |
| 1 tsp | 5 ml | lemon juice |
| 1 tbsp | 15 ml | Grand Marnier or Cointreau liqueur |
| 50 g | unsalted butter |
Instructions
For 4-6 servings.
Pour the sugar into a non-stick pan and turn it on to medium-high heat. Let the sugar melt slowly, without stirring, and continue until it takes on a golden-yellow, caramel colour.
Then immediately remove the pan from the heat and add the orange juice - be careful, because it may splatter when it reaches the hot caramel. Add the orange zest, the lemon juice, the orange liqueur and set on low heat, so that the caramel dissolves in the liquid.
Add the butter to the sauce in small pieces, bring to a boil and simmer over low heat until it gels and the liquid reduces a little. Add the pancakes to the pan and warm them through. Serve immediately.