Photo: Marco Del Grande
- 1 heaped tbsp caster sugar
- Grated rind of 2 oranges
- 50g unsalted butter
- 250ml freshly squeezed valencia orange juice
- 12 crepes (use your favourite pancake recipe but make them very thin)
- 3 tbsp Grand Marnier
- 1 tbsp cognac
Put the caster sugar, orange rind and the butter in a small saucepan and place on a low heat so the butter melts. Stir with a spoon until all the sugar has melted, turn up the heat until it starts to bubble. Add the orange juice and boil until the liquid has reduced by a third. Pour the sauce into a frypan on a moderate heat.
Place a crepe in the pan and fold it once and then again to form a triangle.
Transfer the crepe to a warm serving dish and repeat until all the crepes are done. Pour the sauce on the crepes.
Heat a ladle over a gas flame and, moving it away from the flame, put in the Grand Marnier and cognac to heat. Quickly pour the spirit on the hot crepes and flame carefully with a match.
- Cuisine - French
- Course - Dessert