Ingredients

Method

• 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

Ingredients

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