Caramelised orange pancakes with maple & cinnamon butter
Serves 4
Prep Time
15
Cooking TIme
15
Ingredients
- 3Tbsp Light Brown Sugar
- 3 Large Oranges
- 3tbsp Kerrygold Spreadable with Maple and Cinnamon 150g
- 1 pack of premade crepes
Directions
- Carefully segment 3 large oranges by cutting away the peel and pith, then slicing between the membranes to remove the segments. Squeeze any remaining juice from the membranes into a bowl and set aside.
- Place 3 tablespoons of light brown sugar into a frying pan over medium heat. Let it melt and caramelize into a light, amber-colored caramel, swirling the pan occasionally to help it cook evenly. Be careful not to let the sugar burn, as this will make it bitter.
- Lower the heat and carefully pour in the reserved orange juice. The mixture will bubble vigorously, so take care. Stir gently, then bring it back to the boil and cook until the liquid reduces into a glossy, thickened sauce
- Once the sauce has thickened, add the orange segments and cook gently for 2 minutes, allowing them to warm through and soak up the caramel.
- Stir 3 tablespoons of maple and cinnamon butter into the sauce until fully melted and glossy, coating the oranges in the rich, buttery caramel.
- Warm your premade crepes and fold them onto plates. Spoon over the maple buttered oranges and their sauce. Serve immediately for an indulgent, citrusy dessert.
- Serve with a spoonful of thick double cream
