Fench Suzette Crepes

Course:

Dessert

Practical information

Prep time

10 min
Cooking

4 min
Ready in

14 min

Difficulty
Price

Recipe
Comments (0)

Escoffier used Curaçao as his liqueur of choice for this recipe. Cordon Bleu called for Cointreau, but there may be some conflict of interest here since they are owned by the same company that manufactures this liquor. I use Grand Marnier because that is what I have in my kitchen.

Recipe's Ingredients

6 crêpes (6" diameter)
3 tablespoons grand marnier
15 g soft butter

10 g powdered sugar
2 g (about 1 teaspoon) grated orange zest

Recipe preparation steps
1

For orange butter: combine ingredients (including 1tablespoons Grand Marnier) with a rubber spatula and set aside.
2

Preheat oven to 205°C.
3

Choose the least attractive side of each crêpe and spread about one-sixth of the orange butter over the entire side. Fold the crêpes in half and then into quarters. Arrange in groups of three on a buttered baking sheet. Bake for 4 minutes.
4

Place baked crêpes on heated serving plates. Heat the last 2 tablespoons of Grand Marnier in a small saucepan, flame, and divide among the plates. Serve immediately.
Ready !