Crêpes Suzette
Crêpes Suzette is truly a celebratory dessert with it's beautiful flaming finish. It's a New Year's Eve favorite in our house.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4 servings
Ingredients
- 1/4 cupsuperfine sugar
- 1 orange
- 1/4 poundunsalted butter (chilled and cut in pieces)
- 1/3 cupstrained orange juice
- 2 tablespoonsorange liqueur
- 8 crêpes (7 to 8 inches in diameter)
- 1 tablespoonsuperfine sugar
- 1 1/4 cupsfresh berries
- 1/4 cuporange liqueur
- 1/4 cupcognac
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Use a vegetable peeler to peel the orange part of the orange. Do not go into the white pith. Juice the orange.
- 2
In a food processor, process sugar and rind until well-blended. Add butter; process until smooth and light. Slowly add in the orange juice while still processing. Then add the orange liqueur. Place in a bowl, cover, and refrigerate.
- 3
Make crêpes (separate recipe).
- 4
Heat butter in a pan or chafing dish until bubbling and it begins to form a syrup. Fold crêpes in quarters (lacey side out) and place one by one in the pan. After a crêpe is placed in the pan, spoon syrup over it. Move it towards the edge of pan the and repeat with other crêpes. Add in berries.
- 5
Sprinkle crêpes with sugar and pour orange liqueur and cognac over them. Light with a flame and turn off the heat under the pan. Allow flames to go out on their own. Serve with orange peel garnish.