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Dessert: Crepe Suzette Sauce




Source of Recipe


M. Smith


Recipe Introduction


(Serve with Thin Crepes - Light the Sauce on Fire)



List of Ingredients




1 med. navel orange
4 lg. lumps of sugar
4 T. sweet butter
1 tsp. lemon juice
1/4 c. Cointreau or Curacao
1/4 c. Benedictine or Grand Marnier


Recipe



Wash the orange well and dry it thoroughly. Rub the lumps of sugar over the skin, then place them on a board and crush them. Transfer the crushed sugar to heat proof dish or to the inset of a chafing dish.

Squeeze out the juice from the orange and discard the rind. Add the butter, orange juice, and lemon juice to the sugar and mix well. Cook until the sugar and butter have melted, then add the liquors and heat until boiling point.



Makes enough sauce for 6 guests having 2 crepes for a special dessert.