77 Crepe Suzette

77 Crepe Suzette

77 Crepe Suzette

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77 Crepe Suzette

INGREDIENTS

  • 4 crepes
  • 1/2 an orange, cut into thin slices
  • 1 cup of orange juice
  • 1-2 tsps of Grand Marnier or Cointreau (optional)
  • Dark brown sugar, to taste

DIRECTIONS

Step 1
Heat the orange juice in a pan over low heat. When the orange juice has heated all the way through, add the sugar and stir until it has completely dissolved. Then add the slices of orange. Once the orange peel starts to release its fragrance, push them off to one side of the pan.
Step 2
Put a spread-out crepe in the pan with the orange juice and flip it over so both sides have a thin coating of orange juice. Then immediately use a spatula (or chopsticks) to fold the crepe into quarters and remove the crepe from the pan (try not to tear the crepe in the process). Set the crepe aside and repeat the process with the rest of the crepes.
Step 3
Mix the Grand Marnier or Cointreau with the leftover orange juice in the pan. Then put each of the folded crepes back in the pan to moisten them with the new sauce, one at a time and remove them again. Then arrange the crepes on a plate and pour the remaining sauce over them and garnish with the orange slices.