Name: Quick crêpes Suzette
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 4 pancakes (see 'goes well with' for recipe, or buy ready-made); 100g golden caster sugar; juice 2 and zest 1 orange plus extra wedges, to serve (optional); small knob butter; half-fat crème fraîche to serve (optional)

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Quick crêpes Suzette

Quick crêpes Suzette

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.8 out of 5.4 ratingsRate

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A simple way to celebrate Pancake Day without piling on the pounds

Easily doubled

Easily halved

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Classic pancakes

A star rating of 4.2 out of 5.54 ratings

Ingredients

Nutrition

Units:

MetricUS

4 pancakes

(see 'goes well with' for recipe, or buy ready-made)

For the sauce

100g golden caster sugar
juice 2 and zest 1 orange

plus extra wedges, to serve (optional)
small knob butter
half-fat crème fraîche

to serve (optional)

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Nutrition: per serving (without crème fraîche)

kcal254
fat5g
saturates3g
carbs51g
sugars31g
fibre1g
protein5g
salt0.66g

low

Method

step 1

Tip the sugar into a microwaveable bowl and stir in 3 tbsp orange juice to dampen. Microwave on High for 3-4 mins until you have a bubbling caramel. Remove the bowl from the microwave (watch out – it will be very hot indeed), then add the rest of juice, zest and butter. Return to the microwave and blast for 1 min, stir, then cook for 1 more min until the caramel has dissolved into the juice and you have a syrupy sauce. Set aside.
step 2

Heat pancakes in the microwave according to pack instructions. Serve each folded into quarters with sauce poured over, a spoonful of crème fraîche and orange wedges, if you like.

RECIPE TIPS

MAKE IT TROPICAL

Pancakes with mango: Make the sauce using 200ml tropical fruit juice instead of the orange. Heat the pancakes according to pack instructions, then serve with the sauce, sliced mango and fat-free Greek natural yogurt.

Recipe from Good Food magazine, February 2008

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A star rating of 3.8 out of 5.4 ratings

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