Pancakes with caramel oranges and crème fraîche
- Published: 31 Jan 10
- Updated: 18 Mar 24
Everyone loves pancakes and using ready-made ones means you can whip up an impressive dessert with hardly any effort at all.
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Serves 4
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Ready in 15 minutes
Ingredients
- 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
Method
- 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.
- Recipe from February 2010 Issue
Nutrition
- Calories
- 462kcals
- Fat
- 14.4g (6.6g saturated)
- Protein
- 9.2g
- Carbohydrates
- 75.7g (35.1g sugars)
- Salt
- 1.3g
delicious. tips
While you eat your main course, wrap the pancakes in foil and warm through in a low oven then assemble and serve.
Buy ingredients online
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