Blood Orange Crepe Suzette

Name: Blood Orange Crepe Suzette
Yield: 5 to 10
Ingredients: 3 tbsp Fairtrade Tate & Lyle Golden Caster Cane Sugar; 3 tbsp Lyle’s Golden Syrup; 300 ml Orange juice; 1 Medium orange, juiced & zested; 1 Pinch of salt; 70 g Butter; 140 g Plain flour; 200 g Milk; 1 tsp Vanilla bean paste; 2 Large eggs; 1 Pinch of salt; 30 g Butter; Extra Lyle’s Golden Syrup

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Prep

10 mins

Bake

0-5 mins

Serves

5 to 10

Difficulty

Medium

About

An Absolutely Golden morning is guaranteed with these Blood Orange Crepe Suzettes! The bright citrus flavors of the blood orange perfectly complement the rich caramel sauce made with Lyle's Golden Syrup. This is the perfect breakfast recipe to treat yourself and your family this weekend.

made using

Lyle’s Golden Syrup Tin

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Pancakes Medium 5 to 10

Instructions

Ingredients

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Step 1

Start by preparing the crepes. Add the flour and salt into a mixing bowl. Slowly pour in the milk and crack in the eggs, whisking to combine ensuring there isn't any lumps and the batter is smooth. Pour in the melted butter and whisk again.

Step 2

Place the batter into the fridge to rest for 1 hour.

Step 3

Heat a frying pan to medium heat. Add a small knob of butter to the pan. Using a ladle pour 2/3 Tbsp of batter into the pan until evenly coated. Cook for 40-45 seconds aside until golden brown. Flip and cook on the other side for 25-30 seconds. Repeat until you have run out of the batter

Step 4

To make the caramel add the sugar, both orange juice & orange zest & Lyle's Golden Syrup into a saucepan. Bring to a boil, then add the butter, taking care as this may spit. Stirring constantly. Reduce by half.

Step 5

Fold your pancakes into 4, then drizzle over your orange caramel and another drizzle of Lyle's Golden Syrup. Top with a little fresh lemon thyme. Serve!