CREPES SUZETTE

This the classic crepe recipe, the final step with the cognac is flashy if you are having a dinner party and want to show off, but I usually just skip that step and drink the cognac

CREPES SUZETTE

1/2 Basic Crepes Mixture

1/2 cup butter

1/4 cup confectioners sugar

grated rind of 2 lemons

grated rind and juice of 1 orange

6 tbsp Grand Marnier

sugar

1/4 cup cognac, warmed (optional)

Directions

1. Cream butter and confectioners sugar together; add grated lemon and orange rind, orange juice and 4 tbsp liqueur.
2. Make 12 crepes, stacking them on a warm plate as they are ready. Keep warm, covered with waxed paper or foil to prevent drying.
3. When ready to serve: heat orange-flavored butter in a thick-bottomed frying pan, for a few minutes until butter bubbles. Dip each cooked crepe into this hot mixture; then fold in quarters, using a fork and spoon, and push to one side of dish or pan.
4. When all crepes are folded, sprinkle with a little sugar and add remaining liqueur to the pan together with warmed cognac. Stand well away from the pan and light the liquid with a match. Spoon flaming liquid over crepes and serve when flames die down.