Crepes Suzette

A delicious French dessert.

Ingredients


  • make the basic batter mixture, with an extra 15g butter and adding 50g caster sugar to the dry ingredients.
  • orange butter:
  • 1 large orange (halved)
  • 50 g butter
  • 50 g caster sugar
  • 1 tblsp orange juice
  • 1 tblsp orange curacao
  • 3 tblsp rum

Method

  1. Make the pancakes and lay in a buttered roasting tin.
  2. Brush with a little melted butter so that they are ready for reheating when required.
  3. Make the orange butter by squeezing the orange juice onto the caster sugar.
  4. Add the butter, the extra tablespoon of orange and the Curacao and mix well.
  5. Spread each pancake with the orange butter, and roll up.
  6. Lay in a hot dish.
  7. Warm the rum in a ladle over the heat, then set it alight and pour around the dish.




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