Crêpes Suzette (Dining Room Preparation)
Classic tableside flambéed crêpes finished with caramel, citrus juice, and spirits.
Ingredients
sugar
85 g
orange (zest and juice)
1
lemon (zest and juice)
1/2
butter
60 g
orange liqueur
30 mL
Cognac (for flambéing)
60 mL
crêpes
12
Instructions
1
Step 1
Heat the sugar in a flambé pan until it melts and begins to caramelize.
2
Step 2
Cut a few strips of orange zest and one strip of lemon zest and add them to the pan.
3
Step 3
Add the butter and squeeze in the orange and lemon juices. Cook and stir until the sugar dissolves and the mixture becomes slightly syrupy.
4
Step 4
Add the orange liqueur. Dip each crêpe into the sauce to coat, then fold it into a quarter circle in the pan.
5
Step 5
Add the Cognac and warm for a few seconds. Carefully tilt the pan toward the flame to ignite the Cognac.
6
Step 6
Gently shake the pan, basting the crêpes with the sauce, until the flames die down.
7
Step 7
Serve 3 crêpes per portion, drizzled with the remaining sauce.
