Crepes suzette recipe
Cr pes Suzette recipe
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|2 tbsp||orange rind, julienned|
|120 ml||orange juice, fresh|
|4 tbsp||Grand Marnier or Cointreau|
Melt the butter in a very large skillet with the sugar and the orange peel. Stir over medium heat until caramelized. Remove the rind (not the julienned one). Pour in the orange juice and simmer until the caramel has dissolved.
Add the Grand Marnier or Cointreau.
Fold crepes in quarters, add to the sauce and pour sauce over it.
Transfer to a warm plate and repeat the procedure until all the crepes have been used.
Return them to skillet and flame with the heated Cognac.
Place 2 crepes on each plate and pour some of the sauce on top.
Note: also see CrÍpe recipe – basic
ca. 40 min
Grade of difficulty:
Calories per portion:
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