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Lemon and raspberry crêpes

Lemon and raspberry crêpes

Lemon and raspberry crêpes

PT1H15M

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1
Finely grate the zest of both oranges. Melt the butter in a pan on a medium heat until brown
  • 2 large oranges
  • 60g of unsalted butter
2
In a mixing bowl, stir together the eggs, 40g of caster sugar, flour, orange zest, Grand Marnier, rum, milk and the melted butter. Put in the fridge and rest for an hour
  • 4 eggs
  • 40g of caster sugar
  • 165g of plain flour
  • 1 tbsp of Grand Marnier
  • 1 1/2 tsp dark rum
  • 50ml of whole milk
3
While the batter is resting, make the sauce Suzette. Heat 200g of caster sugar in a pan until golden. Deglaze with water and lemon juice and set aside
  • 200g of caster sugar
  • 70ml of water
  • 70ml of lemon juice
4
Wash and slice the raspberries. Cook the crêpes in a small non-stick pan that has been brushed with the corn oil. Sprinkle on some icing sugar when cooked
  • 2 punnets of English raspberries
  • 3 tbsp of corn oil
  • 30g of icing sugar
5
Fold each crêpe into a wallet shape and add raspberries to the top. Drizzle some sauce Suzette on each

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Ingredients

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Lemon and raspberry crêpes

Sauce Suzette

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