CREPES SUZETTE

 

This dessert is a staple in all the brasseries and numerous restaurants in France! Try it at home and enjoy with a glass of Sauternes, sweet white wine from Bordeaux or a French spirit such as Cointreau or Grand Marnier!

 

Crepe batter (made the day before or a few hours in advance)

See recipe on the website

 

Serving 6

 

1 packet of vanilla sugar

3 clementines or tangerines

3.5 oz unsalted butter

3 oz of sugar

½ cup of Cointreau or Grand Marnier

 

Add the vanilla sugar to the crepe batter.  

Wash the clementines or tangerines and peel the zest.

Squeeze the fruits to extract their juices.

 In a medium saucepan, melt the butter on low heat. Add the sugar, the juice from the fruits, half the liquor and the zest.

Turn off the heat. Stir the preparation 5 minutes.

In a 10 inch crepe pan or frying pan, melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side and add some of the liquored butter all over the crepe. Repeat for each crepe.

Fold each crepe in half and again in half, to obtain little triangles. Keep warm.

To serve, warm up the rest of the liquor, pour it over the crepes and flambé!

 

Bon Appétit!