Crepe Suzette

Zing up your crepes or pancakes in the morning with this traditional Crepe Suzette recipe. This recipe uses our Fine Cut Breakfast Marmalade and creates a fresh & irresistibly sweet taste. Alternatively, this would be a firm family favourite for pancake day.

Prep: 10 minutes
Cook: 10 minutes

2

You will need

4 traditional crepes or pancakes
4 tbsp Cartwright & Butler Fine Cut Breakfast Marmalade
Zest and Juice of 1 lemon
2 tbsp Grand Marnier (optional)
25g chilled butter, cubed
Icing sugar, to dust

Method

1.

Make your crepes and keep to the side. Or to reduce time by using ready-made pancakes.

2.

In a medium frying pan add 4 tbsp of your favourite Cartwright & Butler Marmalade with the zest and juice of 1 lemon, 2 tbsp of cold water and the Grand Marnier (if using).

3.

Heat gently until the marmalade has melted and the mixture is gently bubbling and turns golden brown in colour.

4.

Reduce the heat and add the butter cubes one at a time until the citrusy marmalade mixture looks glossy.

5.

Fold your crepes into quarters and slide them into the pan with the mixture. Spoon the sauce over the crepes and heat through for a further minute or two.