Recipes Archive

Chip recipes

Tomatoes on toast with lentils

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Salt-and-vinegar chicken breasts

20 minutes

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Ditloo with spinach and peanut butter

2 hours

Bread recipes

Toffee crêpe Suzette bake

15 minutes

Toffee crêpe Suzette bake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

700 g Woolworths frozen pancakes, 1 x thawed
butter, for frying
vanilla ice cream, for serving

For the toffee sauce:

1 cup fresh orange or ClemenGold juice
220 g caster sugar
4 T Grand Marnier or brandy
170 g chilled butter, cubed
salt a pinch
1–2 oranges, zested

Method

1. Heat a little butter in a pan and fry the pancakes one by one. Fold each one into a triangle and arrange in layers in a 28 cm ovenproof dish or pan. Preheat the oven to 180ºC.

2. To make the toffee sauce, place a deep saucepan over a medium heat and add the juice, sugar and alcohol. Stir using a silicon spatula and simmer until golden and sticky.

3. Gradually add the butter, whisking to combine, then add the salt. Turn off the heat and pour over the crêpes. Sprinkle over the orange zest and bake for 10–15 minutes, or until bubbling. Serve hot with the ice cream.

Find more citrus recipes here.

Photograph: Robbert Koene
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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Toffee crêpe Suzette bake

Toffee crêpe Suzette bake

Ingredients

Method