Finely grate the zest of both oranges. Melt the butter in a pan on a medium heat until brown
2 large oranges
60g of unsalted butter
2
In a mixing bowl, stir together the eggs, 40g of caster sugar, flour, orange zest, Grand Marnier, rum, milk and the melted butter. Put in the fridge and rest for an hour
4 eggs
40g of caster sugar
165g of plain flour
1 tbsp of Grand Marnier
1 1/2 tsp dark rum
50ml of whole milk
3
While the batter is resting, make the sauce Suzette. Heat 200g of caster sugar in a pan until golden. Deglaze with water and lemon juice and set aside
200g of caster sugar
70ml of water
70ml of lemon juice
4
Wash and slice the raspberries. Cook the crêpes in a small non-stick pan that has been brushed with the corn oil. Sprinkle on some icing sugar when cooked
2 punnets of English raspberries
3 tbsp of corn oil
30g of icing sugar
5
Fold each crêpe into a wallet shape and add raspberries to the top. Drizzle some sauce Suzette on each