Crêpes Suzette
Crêpes with caramelized orange butter sauce, flambéed.
Contains common allergens
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Instructions
- 1
Prepare the crêpes according to your favorite recipe and set them aside covered with a warm towel.
- 2
In a wide, shallow skillet (preferably copper or stainless steel), melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter.
- 3
Allow the sugar and butter to cook together until the sugar begins to caramelize lightly (about 3-4 minutes).
- 4
Carefully stir in the orange zest, lemon zest, and fresh orange juice. Simmer the mixture for a few minutes until it reduces to a slightly thick, glossy syrup.
- 5
One by one, lay a crêpe into the simmering syrup, coat it completely, and then fold it in half and in half again to form a triangle. Push it to the edge of the pan and repeat with the remaining crêpes, arranging them in an overlapping circle.
- 6
Pour the Grand Marnier and Cognac over the folded crêpes. Stand back and carefully ignite the liqueur with a long match. Baste the crêpes with the flaming sauce until the flames die out. Serve immediately onto warm plates.
Plan it in Listahan
Add Crêpes Suzette to your week, check it against your household's allergens, and build the shopping list automatically.