Crêpe gâteau with whisky citrus sauce

Fairlady
6 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

12.00 crêpes — ready-made
mixed citrus peel
SAUCE
125.00 g butter
200.00 g castor sugar
2.00 orange — zest only
3.00 lemons — zest and juice
250.00 ml orange juice — freshly squeezed
75.00 ml whiskey
Tap for ingredients
Tap for ingredients

Method:

SAUCE: Melt butter and sugar over low heat and simmer for 3 minutes. Add peel and orange juice. Bring to simmering point and add whisky.
Preheat oven to 170 ºC.
Stack crêpes in an ovenproof dish, spooning a little sauce between layers. Spoon remaining sauce over top and bake for 15 minutes or until heated through.
Top with candied peel for decoration. Cut into wedges and serve with thick cream.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.