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The Food Guru® - Crepe Suzette

Crepe Suzette


1 stick butter 
1 cup granulated sugar 
1 1/2 ounces brandy or cognac

1 tablespoon orange zest 
1 orange, juiced 
1 1/2 ounces Grand Marnier

12 Sweet Crepes (recipe in dessert chapter) 
1 cup vanilla ice cream


Recipe Serves 4:
Heat a 10 inch skillet to medium. 
Add butter and granulated sugar. 
Allow this to cook slowly and caramelize a little.

Remove the pan from the stove and give it a shot of Brandy.
For a gas stove, carefully catch the edge of the pan on the stove flame and VOILA!!! 
If  using an electric stove, just ignite the brandy with a long lighter.

When the flames subside
add orange zest, fresh squeezed orange juice and Grand Marnier. Allow this to come to a boil.

Turn down the heat and stir in vanilla ice cream. 
Add the crepes, one at a time flip to coat both sides, fold in half twice.

Plate, repeat this process until you have three crepes per person, on each serving plate
top with a scoop of ice cream and pour the sauce over the crepes and ice cream. 
garnish with little powdered sugar.

* WARNING: Never add booze to an already flaming pan... That would create a Molotov cocktail.

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