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Crepes: Lemon Crepes Suzette

Source of Recipe

Jody Prival


List of Ingredients

8 dessert crepes
1 tablespoon butter
1 1/2 tablespoons sugar
juice and finely grated zest 1 lemon
2 tablespoons Grand Marnier
2 tablespoons brandy



Recipe

Melt the butter in a heavy pan. Add sugar and lemon juice and zest (taste at this point and adjust for desires sweetness / sourness). Add Grand Marnier and bring to a boil. Reduce heat, fold crepes in fourths, and arrange in sauce. Spoon sauce over crepes. Warm the brandy (10 seconds in the microwave) and place in a long-handled metal ladle. Ignite the brandy and pour over crepes while flaming. Note: to double, use slightly less than 2x the Grand Marnier and brandy. Serves 2-3.