Crêpes Suzette

Oxmoor House
8 servings


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2/3 cup sugar
1/2 cup butter or margarine
2 orange wedges
1 lemon wedge
2 tablespoons grated orange rind
1 cup orange juice
1/4 cup brandy
2 tablespoons Bénédictine
2 tablespoons Cointreau or other orange-flavored liqueur


Combine sugar and butter in a large skillet or chafing dish; cook over medium heat until mixture is lightly browned. Add orange and lemon wedges, pressing rind with wooden spoon to extract oil. Stir in grated orange rind and juice; cook until bubbly. Remove orange and lemon wedges, and discard.

Dip both sides of crêpe in orange sauce; fold in half, and in quarters. Repeat procedure with remaining crêpes, pushing folded crêpes to side of pan.

Spoon liqueurs over crêpes in pan. Heat 1 minute without stirring. Ignite with a long-handled match. Allow flames to die down, and serve immediately.

Created date

February 2010