French Crepes Suzette


  • 2 sugar cubes
  • grated rind of 2 oranges
  • 1/2 lb of unsalted butter
  • juice of 1 medium orange
  • 2/3 cup sugar
  • 3 tbs Grand Marnier
  • 8 large crepes
  • 1/3 cup additional Grand Marnier for flambe'

This is a classical French Dessert.

  • Rub sugar cubes over the orange rind and set aside.
  • Place butter, orange juice, rind. granulated sugar and 3 tbs Grand Marnier into the pan.
  • Light the burner and adjust the heat to low. Add the pan to the burner.
  • Heat to a very slow bubble then add the crepes one by one, first laying them flat in the sauce, then folding them in half and in half again.
  • Arrange folded crepes around the perimeter of the pan, overlapping.
  • Count 2 crepes per person.
  • When all the crepes are added, turn the heat to high and let sauce bubble until reduced by about half.
  • Add the sugar cubes and the reserved liquor for the flambe.
  • Count 30 seconds the tip the pan to ignite.
  • Once lighted, shake the pan once or twice, basting the crepes with the flaming sauce.
  • Serve at once.

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