Preparation / Directions:
* Note: The recipe for "Crepes" is included in this database.
Rub lumps of sugar on rind of orange. Crush sugar with butter and mix well with fork until mixture is creamy. In chafing dish, melt sugar and butter mixture. Add orange juice, lemon juice, Curacao, and grand mariner. Bring to boil. Lift crepes into sauce. Heat crepes, turning once and spooning sauce over them. Fold each crepe in quarters and sprinkle with cognac. As soon as cognac is warm, ignite, and serve while sauce is flaming. Serve crepes on heated plate with sauce over them.
Comments: Crepes Suzette are not difficult to make. They are only expensive! But they are well worth the cost. It is a perfect party dessert. The crepes can be prepared in advance (even a day before), and kept in the refrigerator, making it easier for the hostess. Regardless of when they were made, the last operation always takes place in a chafing dish at the table. Then, the blazing of the crepes is a dramatic show, the aroma of the flaming liquors makes the mouth water, and the crepes themselves are a delicious treat that more than comes up to all the promises of the elaborate preparation.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin