Crepes suzette

all details

Citrus brings a tangy kick to an old classic.

Crepes suzette
Photo: Marco Del Grande

Ingredients

  • 1 heaped tbsp caster sugar
  • Grated rind of 2 oranges
  • 50g unsalted butter
  • 250ml freshly squeezed valencia orange juice
  • 12 crepes (use your favourite pancake recipe but make them very thin)
  • 3 tbsp Grand Marnier
  • 1 tbsp cognac
  •  

Method

Put the caster sugar, orange rind and the butter in a small saucepan and place on a low heat so the butter melts. Stir with a spoon until all the sugar has melted, turn up the heat until it starts to bubble. Add the orange juice and boil until the liquid has reduced by a third. Pour the sauce into a frypan on a moderate heat.

Place a crepe in the pan and fold it once and then again to form a triangle.

Transfer the crepe to a warm serving dish and repeat until all the crepes are done. Pour the sauce on the crepes.

Heat a ladle over a gas flame and, moving it away from the flame, put in the Grand Marnier and cognac to heat. Quickly pour the spirit on the hot crepes and flame carefully with a match.

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  • Cuisine - French
  • Course - Dessert

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April