Crepes Suzette Recipe
Ingredients
5 lumps sugar
1 orange with peel
1 lemon with peel
1 1/2 cups orange juice
3 tablespoons unsalted butter
1 recipe Plain or Dessert Crepes
3-4 tablespoons brandy, warmed
Directions
Rub each sugar lump over outside of orange and lemon peels to extract flavor and color.
Put sugar into blazer pan of chafing dish over direct low heat.
Crush lumps, add orange juice and sim-mer gently 1 minute.
Add butter, and blend.
Fold each pancake twice to make triangular shape and put in to heat; turn frequently to absorb sauce.
When ready to serve, pour in warmed brandy.
Set alight.
When high flames die down, serve crepes, spooning sauce over.
generously.
Rum, Grand Marnier or orange curacao may be used in place of brandy.
Note: Bring ingredients, chafing dish, and warm dessert plates to table, and prepare sauce and flame before your guests.
Put sugar into blazer pan of chafing dish over direct low heat.
Crush lumps, add orange juice and sim-mer gently 1 minute.
Add butter, and blend.
Fold each pancake twice to make triangular shape and put in to heat; turn frequently to absorb sauce.
When ready to serve, pour in warmed brandy.
Set alight.
When high flames die down, serve crepes, spooning sauce over.
generously.
Rum, Grand Marnier or orange curacao may be used in place of brandy.
Note: Bring ingredients, chafing dish, and warm dessert plates to table, and prepare sauce and flame before your guests.
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