Crepe Suzette is a French dessert consisting of crepes (thin pancakes) and a carmelised sauce of sugar and butter with orange juice. Usually served flambe with a Grand Marnier orange liqueur. It is said that the origins of the flambe was an apprentice waiter that accidentally set fire to the dish at the a Prince’s table who loved the delicious flavours created by the flame.
Remove skin of oranges using a sharp knife.
Cut out individual segments.
Add sugar to a pan or a pot with enough water to moist sugar and put on high heat.
Once sugar has caramelised to a nice light brown, add the juice of two oranges.
Add the butter and mix well until butter has melted. Remove from stove.
Add a dash of Grand Marnier Orange Liqueur.
Add the orange segments to the pan.
Place one crepe at at time into mixture and coat both sides with orange sauce.
Fold crepe in two and then in two again.
Serve on plate with the segments and a little more sauce.
You can heat up a little brandy and Grand Marnier in sauce pan, once hot, flambe with a match and pour immediately over crepes. (Take extreme care) See how to make Crepes.
By Joel Mielle
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