Crépes Suzette
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INGREDIENTS 1 recipe Crépes
THE SAUCE
Rind and juice of 1 lemon
Rind and juice of 2 tangerines
Rind and juice of 1 orange
1/2 cup sugar
1/4 pound sweet butter
1 wine glass Curacao, or any other preferred liqueurStir 1/2 cup sugar into 1/4 pound melted sweet butter until the sugar is dissolved. Add the grated rinds and juice of 1 lemon, 2 tangerines, and 1 orange. Then add 1 wine glass Curacao.
When ready to serve, bring the Crépes on their hot plate to the table, also the sauce in a bowl or pitcher. Set a chafing dish in front of you and pour in a little sauce. When the sauce bubbles, place 3 Crépes into the sauce, folding each Crépe in half and folding over again. Baste with the sauce and serve the Crépes and the sauce on individual plates.
Three Crépes per person. Continue this way until everyone is served. If you don't have a chafing dish, this process can be attended to in the kitchem. But, of course, the glamour of performing this ritual at the table enhances the guests' enjoyment of this continental delight!.
Makes 4 to 6 servings