Wednesday, August 31, 2011

Crepes Suzette Filling

4 oz. butter
1/2 cup confectioners sugar
1 T. grated lemon rind
Grated rind and juice of 1 orange
6 T. Cointreau (you may substitute Grand Marnier or other orange liqueur)
4 T. cognac

Cream butter and confectioners sugar together; add grated lemon and orange rind, orange juice and four tablespoons Cointreau.

When ready to serve: heat butter mixture in a hot chafing dish or electric frying pan for about 5 minutes or until it bubbles and reduces a little. Dip each cooked crepe into the hot mixture, then fold into quarters, using a fork and spoon, and push to one side of the pan. When all crepes are used, sprinkle with a little sugar and add remaining Cointreau and cognac to the pan. Stand well away from the pan and light the liquid with a match. Spoon the flaming liquid over the crepes and serve the sauce as soon as the flames die down.

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