Crepes Suzette

1. 1

   Pour the orange juice into a saucepan, and add the zest, butter and sugar.

2. 2

   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.

3. 3

   Fold the crepes into quarters and then arrange them in a large pan, or any oven-proof dish, slightly overlapping in a circular pattern.

4. 4

   Pour over the warm syrup and then gently heat the crepes through for about 3 minutes over a low heat.

5. 5

   Warm the orange liqueur of your choice in the emptied but still syrupy saucepan.

6. 6

   When the crepes are hot in the orange sauce, pour over the liqueur and set light to the pan to flambe them.

7. 7

   Serve immediately spooning crepes and sauce onto each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.