Time: 20 min.
Complexity: easily
Servings: 4 - 6

Crêpe Suzette is the queen of retro desserts, and deservedly so. This version of mine is simpler and quicker, thanks to the use of store-bought crêpes. But that's no reason to avoid making it. On the contrary, they can be very good, but by the time you've soaked them in sauce, let alone flambéed them, the idea of ​​improving on them will seem laughable. If you thought Crêpe Suzette was some kind of wondrous relic of an outdated culinary canon, think again. No, just forget it and get making it.

Ingredients:

• Juice of 2 oranges
• Zest of 1 orange
• 165 g butter
• 1/3 cup sugar
• 8 - 12 store-bought pancakes
• 1/3 cup orange liqueur (preferably Grand Marnier, Cointreau, or Triple Sec)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Grand Marnier liqueur, Orange liqueur, Orange juice, pancakes, syrup

We recommend

Preparation:

Step 1
• Pour the orange juice, zest, butter, and sugar into a saucepan. Bring to a boil, then reduce the heat to a simmer and simmer for another 10-15 minutes, until the sauce reaches a syrupy consistency.
Step 2
• Fold the pancakes into a triangle and place them in a large pan or ovenproof dish, overlapping them slightly in a circle.
  
  Pour warm syrup over the pancakes, then gently warm them for about 3 minutes over low heat.
Step 3
• Warm your chosen orange liqueur in an empty syrup pan. When the crepes in the orange sauce are heated through, pour the liqueur over them and flambé them directly in the pan. Serve immediately, spooning crepes and sauce onto each plate.

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