Crepes Suzette is delightful. After my grandson and his partner left, I had a large unused thick and very much unsweetened orange juice in the fridge. Jimre drank it valiantly, and one day he said “maybe do something with this juice”. Hmm. I will make Crepe Suzette. He had some more orange juice after all. If using freshly squeezed orange juice, I estimate 12 oranges are plenty. Crepes Suzette
1 batch of crepes
Orange Sauce
1/4 cup butter
1/2 cup golden sugar
2/3 cup pure orange juice
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
5 Tbsp Grand Marnier
- Make a batch of crepes and set them aside.
- Heat the butter and sugar in a deep non stick fry pan over low heat.
- When the sugar is dissolved, turn the heat up to medium.
- As the mixture begins caramelize, start stirring.
- Add the orange juice, orange and lemon zests and let the mixture bubble for a few minutes until it thickens slightly.
- Add the Grand Marnier and heat the sauce for a few seconds.
- Remove pan from heat.
- Spoon a tablespoon of sauce in the middle of a crepe and fold it into quarters.
- Repeat with the rest of the crapes.
- One by one add the folded crepes to the remaining sauce, turning them over to coat and pushing them aside to make room for the next crepe.
- Put the pan with the crepes back on medium heat for a few minutes until the crepes are heated through.
- Serve immediately.
