Crêpes Suzette recipe

Ingredients:

6 sugar lumps.
1 orange rind.
½ cup of butter.
Juice of 1 orange.
1 tablespoon of lemon juice.
3 tablespoons of Curacao.
3 tablespoons of Grand Marnier.
Crêpes.
½ cup of Cognac.

Directions:

Rub the sugar lumps on the orange rind.

Crush the sugar with the butter, mixing well with fork until creamy.

In a chafing dish, melt the sugar/butter mixture, then add the orange juice, lemon juice, Curacao and Grand Mariner. Bring to boil.

Lift the crêpes into the sauce.

Heat the crêpes, turning once and spooning sauce over them.

Fold each crêpe in quarters and sprinkle with Cognac.

Once the Cognac is warm, ignite, and serve while sauce is flaming.

Serve crêpes on heated plate with sauce over them.

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