Crêpes Suzette

By ltrodrigu

Ingredients

• 1/2 cup Cognac or brandy
• 1 cup orange liqueur such as Grand Marnier, Cointreau or Triple Sec
• 12 tablespoons unsalted butter
• 1/2 cup sugar, preferably superfine
• 1 1/2 cups freshly squeezed orange juice
• 2 tablespoons finely grated orange zest
• 1/4 teaspoon orange oil (optional)
• 8 large crêpes

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Put Cognac and orange liqueur in a small saucepan and set aside.

Melt butter in a large heavy skillet over medium heat. Stir in sugar, then orange juice, zest and oil, if using. Once sauce is hot and sugar has dissolved, dip each crêpe in sauce and then fold into quarters. Place folded crêpes back in hot pan and cook until heated through, using a spatula to turn them several times.

Once crêpes are heated, warm Cognac-liqueur mixture and pour it over top. Carefully ignite sauce to flame crêpes, shaking pan vigorously until flames die out. Place each crêpe on a dessert plate and garnish with more sauce. Serve immediately.