French Crepes Suzette


A French classic, great for dessert or a very special breakfast. Our recipe for Crepes is perfect for this dish - use the dessert variation in that recipe.
2 oranges
2 long strips lemon peel
2/3 cup sugar
2/3 cup butter, room temperature
6 tablespoons orange curacao liqueur
12 crepes
1/4 cup brandy
1 Peel oranges with vegetable peeler, removing outer portion of peel only. Set aside peel.

2 Cut oranges in half and squeeze juice - you will need 1/2 cup.

3 Place orange juice,orange peel and lemon peel in blender container; cover and run on low speed until peel is chopped fine. Add sugar, butter and 4 tablespoons of orange curacao liqueur. Cover and blend until mixed on high speed.

4 Spoon about 1/2 cup of the orange mixture into a shallow skillet over medium-low heat.

5 Heat one crepe at a time in sauce, turning to heat both sides. Fold crepe into quarters with a fork and spoon. Set folded crepe aside in a flameproof pan or dish, and repeat with remaining crepes, adding more orange mixture to pan as needed.

6 For presentation, place crepes around side of flameproof pan with all folded corners facing the same direction. When ready to serve, spoon 2 tablespoons brandy and 2 tablespoons orange curacao liqueur over crepes. Immediately touch with flame and baste with sauce to keep flame burning.

servings  use metric
original recipe yield: 12 Crepes

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