- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 to 12 crepes, 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 5 g
- Cholesterol
- 98 mg
- Sodium
- 282 mg
This is probably the queen of retro desserts and deservedly so. This, my version, is a speeded up and simplified one by virtue of using bought crepes. But there is no need to feel this is a cop out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable. If you have only ever thought of crepes suzette as some amusing vestige from an irrelevant culinary canon, think again. No, just forget thought and cut straight to cooking this.
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 to 12 crepes, 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 5 g
- Cholesterol
- 98 mg
- Sodium
- 282 mg
Ingredients
Directions
- Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10 to 15 minutes until the sauce becomes syrupy.
- Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern.
- Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat.
- Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them. Serve immediately spooning crepes and sauce onto each plate.
