French

Crêpes Suzette

Name: Crêpes Suzette
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 8 thin dessert crêpes (pre-made or homemade); 1/2 cup unsalted butter; 1/2 cup granulated sugar; zest and juice of 2 fresh oranges; zest of 1 lemon; 1/4 cup Grand Marnier; 2 tbsp Cognac

Paper-thin crêpes folded in a fragrant orange-butter caramel, then dramatically flambéed tableside with Grand Marnier or Cognac.

45 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

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.

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