Name: Cointreau pancakes
Total time: 35 min
Yield: 6
Cuisine: French
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

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Cointreau pancakes

Cointreau pancakes

Mary Cadogan

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Serves 6

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 5 out of 5.2 ratingsRate

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

Freezable

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Classic pancakes

A star rating of 4.2 out of 5.54 ratings

Ingredients

Nutrition

Units:

MetricUS

85g soft unsalted butter
25g golden caster sugar
3 tbsp Cointreau

or Grand Marnier
½ orange

zested
12 pancakes

(see link below for recipe)

For the sauce

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

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Nutrition: per serving

kcal516
fat25g
saturates15g
carbs62g
sugars38g
fibre1g
protein7g
salt0.4g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2003

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A star rating of 5 out of 5.2 ratings

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