Lemon and raspberry crêpes

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Traditional French crêpes are given a beautiful twist in this crêpe recipe from Pascal Aussignac. Pascal uses Grand Marnier and a touch of rum to add a subtle depth of flavour to these lemon and raspberry crêpes.

First published in 2015

Ingredients

Metric

Imperial

Lemon and raspberry crêpes

Sauce Suzette

Method

1
Finely grate the zest of both oranges. Melt the butter in a pan on a medium heat until brown
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
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
5
Fold each crêpe into a wallet shape and add raspberries to the top. Drizzle some sauce Suzette on each
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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