Brought to you by Bonne Maman
- 8 traditional French crépes
- 8 tbsp Bonne Maman Bitter Orange Marmalade
- Finely shredded or grated zest and juice of 1 lemon
- 3-4 tbsp Grand Marnier
- 50 g chilled unsalted butter (diced)
- Icing sugar (to dust)
First make your crêpes and keep to one side.
In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 mins until the mixture turns a light toffee colour.
Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 mins until glossy.
Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 min before serving with a dusting of icing sugar.