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Clementine crepes suzette
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4 large clementines, zest of 2, juice of all, plus extra slices to serve
80g unsalted butter, softened
60g caster sugar
2 tbsp orange liqueur, such as Grand Marnier or Cointreau
2 tbsp brandy (or use more orange liqueur)
1. Put the clementine zest and juice in a pan with the butter and sugar, then set over a high heat. The moment it comes to the boil, reduce the heat to medium and simmer gently for 8-10 minutes, stirring frequently, until the sauce is slightly reduced and thickened.
2. When ready to serve, fold the pancakes into quarters and lay, overlapping slightly, in a single layer over the base of a large non-stick frying pan. Drizzle over the sauce and set over a medium-low heat to warm through.
3. To flambé, drizzle over the orange liqueur and brandy. Taking great care, set alight and leave until the flames subside. Serve immediately, with extra slices of clementine.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.