DESSERT CREPES: Crepe Suzette was and still is a spectacular dessert that is served on special occasion. Enjoy!

CREPE SUZETTE:

 

 

 

 

1 quantity of cooked crepes; see basic crepes recipe

1 cup freshly squeezed juice from 5 oranges              

4-5 sugar cubes

grated zest of 1 orange                                    

2 tbsp. butter

4 tbsp. orange liqueur, Grand Marnier or Triple Sac

 

 

 

Rub sugar cubes against the oranges before squeezing them for juice.

 

In a large heavy skillet, melt butter and sugar cubes, add orange zest and juice from oranges. Bring mixture to a boil; then remove from heat.

 

Arrange cooked crepes, folded into quarters, in the pan of liquid. Warm up liqueur and pour it over the crepes and light it with a match to flambé. When flame has subsided, return pan to the heat and cook at low-medium heat for 1 to 2 minutes.

 

Serve the crepes laced with sauce.