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French · Dessert
Crêpes Suzette
Thin dessert crêpes turned through bubbling orange butter perfumed with sugar rubbed on the peel, folded into quarters, then flamed with orange liqueur and cognac at the table and served on very hot plates.
- Yield18 crêpes, 6 servings
- Hands-on1 h 10 min
- Total1 h 41 min
- Difficulty
Ingredients
Dessert crêpes
- 180 mlmilk
- 180 mlcold water
- 3egg yolks
- 1 tbspgranulated sugar
- 3 tbsporange liqueur
- 195 gplain flour
- 70 gunsalted butter, melted
Orange butter
- 4large sugar lumps
- 2large, firm, bright-skinned oranges
- 50 ggranulated sugar
- 225 gunsalted butter, softened
- 160 mlorange juice, strained
- 3 tbsporange liqueur
To flame
- 2 tbspgranulated sugar
- 80 mlorange liqueur
- 80 mlcognac
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