Mandarin Orange Crepe Suzette

by Ling @ 22 Oct 2013

Ingredients
30g butter, divided
200ml crêpe batter
100g sugar
150ml mandarin orange juice
1 mandarin orange, zested
1 tbsp Grand Marnier liqueur
Vanilla ice cream, for serving

Preparation
Heat 5g butter in a crêpe pan until melted. Add in enough crêpe batter to cover the entire crêpe pan and pan-fry the crêpe until lightly browned. Remove the crêpe from the crêpe pan and set aside.

Heat the sugar in a frying pan until caramelised. Deglaze with the mandarin orange juice. Add in the mandarin orange zest and mix well. Add in the Grand Marnier liqueur and return the crêpe into the frying pan and monté with the remaining butter. Serve the mandarin orange crêpe suzette with the vanilla ice cream.

Serves 4

Mandarin Orange Crepe Suzette

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