Cointreau Pancakes

Cointreau Pancakes


  • 100g butter
  • 30g caster sugar
  • Cointreau
  • 2 oranges
  • 1 lemon
  • 175g brown sugar
  • whipped cream

Here's a simple sweet Cointreau treat.

  1. Make yourself a batch of about 12 thin pancakes or crepes
  2. Cream together 100g of butter with 30g of caster sugar, then add in 3-4 tablespoons of Cointreau and the grated zest of an orange
  3. Spread the butter cream mix over the pancakes and fold them in half, and then in half again, so you have a wedge shape
  4. Layer the pancakes into a shallow baking dish and bake at 170C for about 10 minutes
  5. While they’re baking gently heat the juice of two oranges with the grated zest of one orange and one lemon, 4 tablespoons of Cointreau and 175g of brown sugar
  6. Bring to the boil then reduce the heat and keep cooking until the sauce has reduced to a syrupy consistency
  7. Remove the baked pancakes from the oven and pour over the sauce
  8. Serve hot with whipped cream
  9. If you’re a whiz at making macroons, another sweet idea is to mix a tablespoon of Cointreau into your butter cream filling

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