Lemon and raspberry crêpes
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.
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Ingredients
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Imperial
Lemon and raspberry crêpes
- 2 large oranges
- 60g of unsalted butter
- 40g of caster sugar
- 165g of plain flour
- 4 eggs
- 1 tbsp of Grand Marnier
- 1 1/2 tsp dark rum
- 50ml of whole milk
- 3 tbsp of corn oil
- 30g of icing sugar
- 2 punnets of English raspberries
Sauce Suzette
- 200g of caster sugar
- 70ml of water
- 70ml of lemon juice
Method
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
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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Lemon and raspberry crêpes
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