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Mix the sugar and orange zest with the butter until well combined. Slowly pour in the juice of one orange and 2 tablespoons of Cointreau, stirring constantly. Allow to firm up in the refrigerator for a while. This orange butter forms the basis of the Suzette sauce.
In a bowl, mix the milk, eggs, sugar, 1 tablespoon of Cointreau and the flour. Melt 20g butter and add to the bowl. Mix until a smooth batter is formed.
Cut open the vanilla pod, scrape out the seeds and stir them into the batter. Season with a pinch of salt. Make golden-brown, extremely thin crêpes.
Melt a teaspoon of orange butter in a pancake pan over a medium heat. Place a crêpe in the pan, making sure it is well covered in orange butter. Fold it in half and then in half again to make a triangular shape. Repeat with another 3 crêpes until you have four folded crêpes in the pan.
Now allow the crêpes to caramelize for a few minutes. In the meantime, heat 4 tablespoons of Cointreau in a small saucepan, pour this over the crêpes and set it on fire (make sure you turn the extractor hood off first!). Pour a little fresh orange juice over the crêpes and serve immediately.
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