Raspberry Crepes Suzette Recipe
Summary
Ingredients
| Unsalted butter | 1⁄4 Cup (4 tbs), softened | |
| Sugar | 2 Tablespoon | |
| Grand marnier/Other orange-flavored liqueur | 1 1⁄2 Tablespoon | |
| Grated orange rind | 1 Tablespoon | |
| Frozen raspberries | 10 Ounce (Thawed) | |
| Cornstarch | 2 Teaspoon | |
| Red currant jelly | 1⁄3 Cup (5.33 tbs) | |
| Unsalted butter | 3 Tablespoon | |
| Ground cardamom | 1⁄4 Teaspoon | |
| Dessert crepes | 8 | |
| Rum | 4 Tablespoon |
Nutrition Facts
Serving size
Calories 617 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 17.7 g88.6%
Trans Fat 0 g
Cholesterol 181.3 mg60.4%
Sodium 113.6 mg4.7%
Total Carbohydrates 69 g23.1%
Dietary Fiber 5.1 g20.3%
Sugars 26.7 g
Protein 11 g22.7%
Vitamin A 13% Vitamin C 8.6%
Calcium 1.3% Iron 0.61%
*Based on a 2000 Calorie diet
Directions
Stir in Grand Marnier and orange rind, and set aside.
Drain raspberries, reserving juice.
Process raspberries in a food mill; discard seeds.
Set berry pulp aside.
Combine berry juice and cornstarch in a saucepan; mix well.
Add berry pulp, jelly, 3 tablespoons butter, and cardamom; cook over low heat, stirring constantly, until sauce is smooth and slightly thickened.
Set aside.
Spoon about 1 1/2 teaspoons orange butter on each crepe, spreading evenly to outer edges.
Fold crepes in half, and then into quarters.
Spoon half of raspberry sauce into chafing dish arrange crepes in sauce.
Spoon remaining sauce over crepes; place over low heat until heated.
Heat rum in a small saucepan; remove from heat.
Ignite rum with a long match, and pour over crepes.
Spoon sauce over crepes until flames dies.
Serve immediately.
Chef
