Retro Crêpes Suzette got a trendy makeover

• Butter, for frying   
• 1 x 700 g Woolworths Frozen Pancakes, thawed     
• Vanilla ice cream, for serving     

For the toffee sauce: 

• 1 cup fresh ClemenGold™ juice     
• 1 T lemon juice    
• 2 lemons, zested     
• 220 g castor sugar     
• 4 T Grand Marnier or brandy (optional)     
• 170 g chilled butter, cubed     
• Salt, a pinch     
• 1–2 ClemenGold™, zested

1. Preheat the oven to 180°C. 
2. Heat a little butter in a pan and fry the pancakes one by one. Fold each one into a triangle and arrange in layers in a 28 cm ovenproof dish or pan. 
3. To make the sauce, place a deep saucepan over a medium heat and add the citrus juice, lemon zest, sugar and alcohol (optional). Stir using a silicon spatula and simmer until light caramel in colour, 4–6 minutes. Gradually add the butter, whisking to combine, then add the salt. 
4. Turn off the heat and whisk until emulsified, then pour over the crêpes. 
5. Sprinkle over the orange zest and bake for 10–15 minutes, or until bubbling. 
6. Serve hot out of the tray with ice cream.