CREPES SUZETTE
Description
(serves 8)
If Crepes are prepared ahead this becomes a very straight forward dessert to put together just before you are ready to serve. Make more than what you believe will be required as your guests will find this blast from the past extremely moreish.
INGREDIENTS
1 x recipe Crepes
40g (4 tbsp) unsalted butter (diced)
125 ml (1/2 cup) freshly squeezed orange juice
finely grated zest of 1 orange
1 tsp lemon juice
135g (1/3 cup) sugar
30ml (2 tbsp) Grand Marnier
30ml (2 tbsp) Cognac
125ml (1/2 cup) Grand Marnier
METHOD
- Fold Crepes in half and half again so that each crepe forms a ruffled triangle.
- Place a large frying pan over a medium heat. When pan is hot add butter and melt, then add orange juice, zest, lemon juice and sugar. Stir constantly for 2-3 minutes or til sugar has dissolved and mixture has slightly thickened.
- Add 1st measure Grand Marnier and Cognac and bring back to the boil for a further 30 seconds.
- Add four crepes and heat through until they soak up some of the sauce. This will take about 30 seconds. Ensure top of crepes are covered in sauce by spooning sauce over crepes.
- Transfer crepes to warmed serving plates, arranging 2 per plate. Keep hot as you prepare the next batch by covering plates with aluminium foil. Continue to heat all the crepes in the sauce.
- When ready to serve, pour remaining sauce over all the crepes.
- Working quickly in a small pot over a low heat gently warm, but do not boil, the 2nd measure of Grand Marnier. Standing well back, ignite with a long match or gas lighter and carefully pour over the crepes.
- Serve flaming with lights out. If you wish accompany with whipped cream.
Note: The crepes need to be kept hot to ensure the flaming will work.
