Serves: 10
INGREDIENTS
10 crêpes (see recipe basic batter for crêpes)
1/2 cup orange marmalade
1/2 glass (125ml) Cointreau
50g butter, softened
1 cup (250ml) orange juice
1 tablespoon finely grated orange rind
1/4 cup (50g) sugar
1/2 cup (125ml) rum
PREPARATION
Spread crêpes with orange marmalade and fold twice, into triangles.
Arrange onto a serving dish.
Mix Cointreau, orange juice, orange rind and butter in a saucepan.
Stir in sugar and cook over a medium heat.
When mixture is hot, pour it onto crêpes.
Spoon some rum over the crêpes and flambé at the moment of serving.