Crêpes Suzette
10m prep 15m cook 25m ready
12 crêpes Please read Flambéing or Flaming.
Ingredients
- 1 12 Sweet Crêpes (opens in new tab)
- 4 tablespoons (2 oz or 55g) butter
- (Finely grated zest of 1 orange)
- ½ cup (120g) orange juice
- ⅓ cup (65g) sugar
- 1 teaspoon lemon juice
- 2 tablespoons Grand Marnier
- 2 tablespoons Cognac or other brandy
- ½ cup Grand Marnier
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 12 Sweet Crêpes
- 4 tablespoons (2 oz or 55g) butter
- (Finely grated zest of 1 orange)
- ½ cup (120g) orange juice
- ⅓ cup (65g) sugar
- 1 teaspoon lemon juice
- 2 tablespoons Grand Marnier
- 2 tablespoons Cognac or other brandy
- ½ cup Grand Marnier
Let's Cook
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Step 1.
Prepare: 12 Sweet Crêpes
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Step 2.
Place in a large skillet over medium heat: 4 tablespoons (2 oz or 55g) butter; (Finely grated zest of 1 orange); ½ cup (120g) orange juice; ⅓ cup (65g) sugar; 1 teaspoon lemon juice
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Step 3.
Bring to a boil, stirring to melt the sugar, then continue to boil until slightly thickened, 2 to 3 minutes. Stir in: 2 tablespoons Grand Marnier; 2 tablespoons Cognac or other brandy
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Step 4.
Return the sauce to a boil and boil for 30 seconds. Using tongs, add a crêpe to the skillet or chafing dish and soak in the sauce about 15 seconds, then fold it in half twice so it is triangular in shape with the browner side out. Lay the folded crêpe against the inside of the skillet while you continue to soak and fold the remaining crêpes, laying each against the inside of the skillet as you go. When all are folded, arrange the crêpes over the bottom of the skillet and pour over them: ½ cup Grand Marnier
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Step 5.
Cook about 15 seconds, spooning the sauce over the crêpes. Standing back, carefully ignite with a long lighter or wooden match. Serve still flaming.
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