Crêpes Suzette

Ingredients

• 8 traditional French crêpes
• 8 tbsp Bonne Maman Bitter Orange Marmalade
• Finely shredded or grated zest and juice of 1 lemon
• 3-4 tbsp Grand Marnier
• 50g chilled unsalted butter, diced
• Icing sugar, to dust

Method

1. First make your crêpes and keep to one side.

2. In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.

3. Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.

4. Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.

5. Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.

Cooks tips

1. Try adding a scoop of vanilla ice cream to each serving.

   For the Classic French Crêpe recipe, click here