Lemon & Wild Strawberry Crêpes Recipe

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.

Ingredients

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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

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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

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

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

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