Crepes Suzette flambéed in Grand Marnier
👒 strong rum taste with orange. Good try.
A sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, prepared in a tableside performance, flambé.
juice of 2 oranges
zest of 1 orange
175 grams butter
75 grams caster sugar
8 shop-bought crepes
80 millilitres grand marnier (or cointreau or triple sec)
Pour the orange juice into a saucepan, and add the zest, butter and sugar. Bring to the boil, and then turn the heat down to a simmer, cooking for a further 10-15 minutes, until the sauce becomes syrupy.
Fold the crepes into quarters and then arrange them in a large pan, or any flameproof dish, in a circular pattern and slightly overlapping each other.
Pour the warm syrup over the crepes and then gently warm them through for about 3 minutes over a low heat.
Warm the orange liqueur of your choice in the emptied but still syrupy saucepan. When the crepes are hot in the orange sauce, pour the liqueur over them and set light to the pan to flambe them. Serve immediately, spooning crepes and sauce onto each plate.