Homemade Recipes

Ingredients:

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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.