Pancakes with caramel oranges and crème fraîche
- February 2010
- Serves 4
- Ready in 15 minutes
Everyone loves pancakes and using ready-made ones means you can whip up an impressive dessert with hardly any effort at all.
- 14.4g (6.6g saturated)
- 75.7g (35.1g sugars)
- 350g jar orange segments in light syrup (we like Select Foods Valencian Orange Segments in Light Syrup, from Waitrose), at room temperature
- 100g caster sugar
- Knob of butter
- Pared zest of 1 orange
- 8 ready-made pancakes
- 4 tbsp crème fraîche
- Drain the orange segments, reserving the syrup and segments in separate bowls. Put the sugar and 3 tbsp syrup in a pan and simmer for 5 minutes until it forms a caramel. Off the heat, stir in the rest of the syrup and butter. The caramel will harden – return to the heat and simmer until it’s a caramel sauce.
- Pour the sauce and zest over the segments and set aside. Heat the pancakes as per pack instructions.
- Place 2 pancakes on each plate, spoon over the orange segments and sauce and serve with crème fraîche.
While you eat your main course, wrap the pancakes in foil and warm through in a low oven then assemble and serve.
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