COINTREAU PANCAKES

Cointreau pancakes image

Full of orangey flavour, this recipe is an easy version of classic crêpes suzette - perfect for dessert

Provided by Mary Cadogan

Time 35m

Number Of Ingredients 10

Ingredients

85g soft unsalted butter
25g golden caster sugar
3 tbsp Cointreau or Grand Marnier
½ orange , zested
12 pancakes (see link below for recipe)
2 orange , 1 zested and 2 juiced
1 lemon , zested
175g golden caster sugar
3 tbsp Cointreau or Grand Marnier
284ml carton double cream , softly whipped, to serve

Steps:

Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.

Nutrition Facts : Calories 516 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium