Cranberry crêpes suzettes
Serves: 2
Prep time: 15 minsTotal time: 
Photographs by Martin Poole
Cranberry crêpes suzettes
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
745Kcal
Fat
57gr
Saturates
34gr
Carbs
44gr
Sugars
24gr
Protein
10gr
Salt
0.9gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 55g plain flour
- 1 large egg
- 125ml skimmed milk
- 75g butter, plus extra for frying
- 5 tbsp cranberry sauce
- 2 tbsp Cointreau (or Grand Marnier)
- zest and juice of 1 orange
Step by step
- Whisk the flour, egg and milk with a pinch of salt to a smooth batter. Melt a third of the butter in a non-stick 20cm frying pan, then pour it into the batter and stir well. Fry a small ladleful of batter at a time in the pan, turning the pancakes once – add extra butter if needed. You want four pancakes for the recipe.
- Heat the cranberry sauce, 1 tablespoon Cointreau and two thirds of the zest in a pan. Divide the sauce between the pancakes; fold each into quarters.
- Bubble together the remaining butter, Cointreau and orange juice in a pan for a few minutes. Add the pancakes; heat for 1-2 minutes, spooning over the sauce. Sprinkle with the rest of the zest; serve with whipped cream.
