Crêpes Suzette

Ingredients

Instructions

1. 1

   Use a vegetable peeler to peel the orange part of the orange. Do not go into the white pith. Juice the orange.

2. 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. 3

   Make crêpes (separate recipe).

4. 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. 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.