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Crepes Suzette

Canadian.Recipes's picture
Ingredients
  All purpose flour 1 Cup (16 tbs) (Crepes:)
  Sugar 1 Teaspoon (Crepes:)
  Salt 1 Pinch (Crepes:)
  Egg 1 , well beaten (Crepes:)
  Milk 1 Cup (16 tbs) (Crepes:)
  Butter 2 Tablespoon (Crepes:)
  Sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Grand marnier 1 Ounce
  Cognac 1 Ounce
  Cointreau 1 Ounce
Directions

To prepare crepes, mix all ingredients except butter in a bowl; beat until smooth (batter should be consistency of thin cream).
Put a small amount of butter in an 8-inch skillet; heat until the butter bubbles.
Pour in enough batter to form a 6-inch circle, quickly rotating the pan to spread the batter thinly and evenly.
Cook over medium heat about 1/2 minute; turn crepe and cook other side.
With the aid of a fork and a spoon, carefully fold the crepe.
Transfer to a heated pan and keep warm.
Repeat process until all the batter is used.
To prepare sauce, heat 1/4 cup of the sugar in a skillet over low heat, stirring until sugar is caramelized.
Add the citrus peelings and the butter; stir until butter is melted.
Add the citrus juices; cook and stir several minutes.
Remove the peelings from sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

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