Monday, June 9, 2014

Crepes Suzette (1969)

  • 12 prepared crepes
  • 2 oranges
  • 1 lemon
  • 1 stick, sweet butter 
  • 6 cubes of sugar
  • 1/4 cup brandy
  • 1/4 cup Grand Marnier, Benedictine, Cointreau or Triple Sec liqueur
Rub 6 cubes of sugar over the rind of the orange and lemon, and combine with 1 stick of soft sweet butter. 

Place the flavored butter in the chafing dish and add the juice of one orange and one lemon, and 1/4 cup of one of the above liqueurs.

When the contents of the pan are hot and bubbling, add the crepes one at a time. Coat each crepe with the sauce, fold it into a triangle, and push it to the side of the dish.

When all the crepes are coated with sauce, arrange them over the surface of the chafing dish and allow them to heat through.  

Flame the crepes with 1/4 cup brandy, heated, and serve immediately. 

(Origin - "Crepes and Flaming Desserts" by Irena Chalmers, 1969. Revised 1976.)

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