Crêpe gâteau with whisky citrus sauce


Ingredients 9
Servings 6
Time

Ingredients

  • 12
    readymade crêpes (approximately)
  • candied peel (see tips)
  • SAUCE
  • 125
    g
    butter
  • 200
    g
    castor sugar
  • 2
    oranges, grated peel
  • 3
    lemons, grated peel and juice
  • 250
    ml
    freshly squeezed orange juice
  • 75
    ml
    whisky
 

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.
 

Read more on: bake  |  fruit
 

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