Crepe Suzette

By LoriCaputo

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Ingredients

12 crepes
¼ cup butter
¼ cup sugar
Peel of 3 oranges, thinly slivered
Peel of 1 lemon, thinly slivered
Juice of 1 orange
Juice of ½ a lemon
¾ oz. Cointreau
¾ oz. Grand Mariner
2 oz. Brandy

Details

Preparation

Step 1

Heat butter and melt, and add sugar to the pan. Add the peels and juices and mix well. Simmer mixture until it is transparent. Place 3 crepes at a time in the sauce and fold in ½ and then fold into quarters. Repeat. Pour liqueur over the crepes and ignite.