Crepes Suzette Recipe
Ingredients
6 cubes of sugar
2 oranges
1 lemon
1 stick soft sweet butter
1/4 cup Grand Marnier, Curacao,
Benedictine, Cointreau or Triple Sec
12 dessert crepes
1/4 cup brandy
Directions
Rub 6 cubes of sugar over the rind of the oranges and lemon and combine it on a plate with 1 stick of soft sweet butter.
Place the flavored butter in the chafing dish and add the juice of 1 orange and 1 lemon and 1/4 cup of one of.
the above liqueurs.
When the contents of the pan are hot and bubbling, add the crepes one at a time.
Coat each crepe with the sauce, fold it into a triangle, and push it to the side of the dish.
When all the crepes are coated with sauce, arrange them over the surface of the dish and allow them to heat through.
Flame the crepes with 1/4 cup brandy and serve immediately.
Place the flavored butter in the chafing dish and add the juice of 1 orange and 1 lemon and 1/4 cup of one of.
the above liqueurs.
When the contents of the pan are hot and bubbling, add the crepes one at a time.
Coat each crepe with the sauce, fold it into a triangle, and push it to the side of the dish.
When all the crepes are coated with sauce, arrange them over the surface of the dish and allow them to heat through.
Flame the crepes with 1/4 cup brandy and serve immediately.
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