Crepe Suzette
Credited to: Coeliac UK
Kcal: 266.0
Serves 6
10 mins prep
20 mins cooking time
Ingredients
Pancake batter
- 150g gluten free plain flour of your choice
- 25g butter, plus extra butter or oil for frying
- 2 eggs
- 375ml milk
Sauce
- 3 tbsp caster sugar
- 3 oranges, 1 zested, and all juiced
- 1 tsp lemon juice
- 1 tbsp Grand Marnier or Cointreau
- 1 tsp corn flour
- 25ml water
Method
- To make the pancake batter, melt the butter, then whisk the eggs with the milk and melted butter
- Place the gluten free flour in a bowl and slowly pour in the egg, milk, and butter mixture, stirring as you go until the batter is smooth
- Heat up a crepe pan or a small non-stick frying pan. When the pan is hot, pour in enough pancake mix to just cover the base of the pan
- Cook for a minute on one side, then flip or turn it over and cook for another minute until it's just golden
- Repeat until all the pancakes are made. You can stack them, but put baking parchment between them so they don’t stick to each other
- To make the sauce, tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel
- Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, and the Grand Marnier, and return the pan to a low heat to re-melt the caramel into the liquid
- Mix the cornflour with the water and add to the sauce. Bring to the boil and simmer gently, until it thickens slightly. Add the pancakes to the pan and warm through. Serve immediately.
Nutritional information per serving
Kcal
266
Fat
10g
Carbs
34g
Protein
11g
Fibre
2g
