CREPES SUZETTE

CREPES SUZETTE

This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable.
If you have only ever thought of crepes Suzette as some amusing vestige from an irrelevant culinary canon, think again. No, just forget that thought and cut straight to the cooking.
- Nigella Lawson

Ingredients

2 oranges (juiced)
1 orange (zest)
175 gram(s) butter
75 gram(s) caster sugar
8 crepes (shop bought)
80 ml grand marnier (or cointreau or triple sec)

Method

Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10-15 minutes, until the sauce becomes syrupy.
Fold the crepes into quarters and then arrange them in a large pan, or any flameproof dish, in a circular pattern and slightly overlapping each other.
Pour the warm syrup over the crepes and then gently warm them through for about 3 minutes over a low heat.
Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour the liqueur over them and set light to the pan to flambe them. Serve immediately, spooning crepes and sauce onto each plate.