Crêpes Suzettes
- 4 pers
- 20 min preparation time
- 10 min cooking time
Ingredients
- 8 pancakes
- juice of 2 oranges
- 50g sugar
- 25 g butter
- 15 cl of Grand Marnier
- orange zest
Gourmet tip
Add a few pieces of candied orange peel or orange segments for a decorative and aromatic touch.
Preparation
- Make pancakes according to a classic recipe (see our website). Keep them warm.
- Pour the powdered sugar into a pan (ideally copper) and heat over medium heat until you obtain a light caramel.
- Gradually add the orange juice to cool the caramel. Bring to a boil to dissolve the sugar completely.
- Add the pieces of butter and mix thoroughly to obtain a smooth, shiny sauce. Stir in the orange zest, then pour in the cognac and some of the Grand Marnier. Heat over low heat to allow the alcohol to evaporate partially, without flaming at this stage.
- Place a pancake in the pan to soak up the sauce. Turn it over gently to soak the other side.
- Fold the crepe in half, then in half again to form a triangle. Set the crepe aside in the pan with the hot sauce. Repeat with the remaining crepes.
- Heat the remaining Grand Marnier in a small saucepan. Pour the hot alcohol over the pancakes, then flambé by bringing a flame close to them.
- Drizzle the sauce generously over the pancakes. Sprinkle lightly with sugar, if desired. Plate immediately and serve hot.
