Crepe Suzettes
Serves 4
¼ cup (1/2 stick) butter
peel of 2 oranges, thinly slivered
peel of 1 lemon, thinly slivered
¼ cup sugar
juice of ½ orange
juice of ½ lemon
1 tablespoon Cointreau
1 tablespoon Grand Marnier
2 tablespoons brandy
12 crepes
Melt the butter in a chafing dish or skillet. Add the orange and lemon peel to the pan and cook briefly until tender. Stir in the sugar, orange juice, and lemon juice; cook the sauce, stirring, until syrupy.
Place the crepes in the sauce, three at a time. When the crepes are coated with the sauce, fold each crepe in half and then into quarters. When all 12 crepes have been added to the pan, pour the Cointreau, Grand Marnier, and brandy over them, then tip the pan slightly to ignite the brandy. When the flames subside, place 3 crepes on each plate, and top with some of the sauce and citrus peel.
©Breakfast at Brennan’s, 1994
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.
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