Tuesday, 1 April 2014

Crêpes Suzette


Try this classic dessert crêpe:

12 dessert crêpes
4 tablespoons butter
¼ cup sugar
Juice of 6 oranges; zest from one
Extra whole orange for garnish
3 tablespoons of orange liqueur such as Grand Marnier

Melt butter in large skillet over medium heat. Stir in the sugar, zest, juice, and liqueur. While stirring constantly, reduce sauce to ⅔ cup.

Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. Fold each crêpe in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Overlap them or arrange them in a circle.  Add extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as your garnish.

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