Traditional French crêpes are given a beautiful twist here from Pascal Aussignac who uses some Grand Marnier and a touch of rum to add a subtle depth of flavour to this classic recipe. These crêpes can be enjoyed as a slight variant to pancakes on Shrove Tuesday
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
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, hull and slice the wild strawberries. 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 wild strawberries to the top. Drizzle some sauce Suzette on each
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