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Sonia Stevenson

Crepes Souffles Grand Marnier

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Great British Chefs
Great British Chefs

By Kit Chapman

Published 1989

  • About

Ingredients

  • 6 crêpes
  • 15 g (½ oz) unsalted butter
  • 25

Method

For the confit, slice the kumquats into rings or in half and poach in the sugar syrup, Grand Marnier and lemon juice for 35-40 minutes. When cooked set aside to cool.

Preheat the oven to 230°C/450°F/Gas Mark 8.

Lay the crêpes out flat on individual heatproof plates. Mel

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