With Candlemas approaching, it's obvious that we're taking advantage of the opportunity to make some crepes... Here's a recipe inspired by crêpes Suzette. Normally, they're topped with a sauce of butter, sugar, and orange juice, then flambéed with Grand Marnier. Today I'm offering you crepes with orange marmalade, accompanied by a caramel flambéed with Grand Marnier... Let's go!
Ingredients (for 6 pancakes)
Pancake batter
- 125 g cup of flour
- 1 tbsp. powdered sugar
- 20 g melted unsalted butter
- 1 egg
- 250 ml of milk
- 1 pinch of salt
Trim
- 1 jar of good quality orange marmalade
- 100 g caster sugar
- 30 g of unsalted butter
- 100 ml of Grand Marnier “Grande Réserve”
Preparation
- In a bowl, add the flour, sugar, and a pinch of salt. Mix well and make a well.
- Add the egg and milk to the center, then whisk in the flour, avoiding lumps. Add the melted butter.
- If the batter is too thick, add a little more milk; if it is too runny, add a little flour.
- Let the dough rest for 1 hour.
- Oil a hot crepe pan and pour in a ladleful of batter. Cook the first side until golden brown, then flip the crepe. Repeat until all the batter is used up.
- Fill 6 crepes with orange marmalade and fold them into quarters.
- In a frying pan, melt the powdered sugar. When it turns amber, add the butter cut into small cubes and let it melt over low heat. Add the pancakes and coat them with caramel.
- Increase the heat, pour in the Grand Marnier and flambé to evaporate the alcohol.
- Coat the crepes well with caramel, arrange on a plate and serve immediately.
Happy Candlemas to all!
