A classic pud packed with classic flavours. You can use any thin pancakes and if you can, use fresh orange juice - it'll give you a much better flavour.
- 12 thin crepes, folded into quarters
- 250ml orange juice
- Zest of 1 orange
- 1 tsp. lemon juice
- 1 tbsp. orange liquor
- 50g unsalted butter
- 3 tbsp. caster sugar
Put the caster sugar into a large frying pan. Put the pan over a low-medium heat and let the sugar melt, without stirring, until it turns a caramel colour.
Take the pan off the heat and add the orange juice. It might spit, so be careful not to burn yourself.
Add the orange zest, lemon juice and orange liquor. Cook over a low-medium heat or until the caramel combines with the orange juice.
Add butter to the sauce in small pieces, then bring to the boil and simmer until thickened and glossy.
Put the crepes into the sauce, then simmer for a minute or two so that the crepes can absorb some of the sauce.