Crêpes Suzette

A few days ago, I made Crêpes Suzette. I will warn you it is not easy. Now I am not saying you shouldn't try it, but it is not a dessert you can whip up in five minutes (unless of course you're Emeril Lagasse). I found the recipe for the sauce in a book called The Food of France. 

To make the crêpes...

You can use any crêpe recipe you want, I used one from a cookbook, but you can find it on the internet it really doesn't matter. Once you have made the batter, before you cook the crêpes, stir in about 2 tablespoons of orange zest, and 1 tablespoon of lemon zest. Once that is done, continue to follow whatever recipe you are using and cook the crêpes as directed. Once the crepes are done, fold them in quarters.

To make the sauce...

What you will need:

-1/2 cup superfine sugar

-1 cup orange juice

-1 tablespoon orange zest
-2 tablespoons brandy

-2 tablespoons Grand Manier

- 1/2 cup unsalted butter

Melt sugar in a large frying pan by tilting the pan to melt the sugar into carmel. Then pour in the orange juice and zest and boil for 2 minutes.

Then add the folded crêpes to the sauce and spoon the sauce over them. Then add the brandy and Grand Manier (don't worry all of the alcohol burns off;) and flambé by lighting the pan with a gas flame or a match (stand back while doing this and keep a damp kitchen towel handy incase of emergency). Add the butter and serve when it is melted. 

Enjoy!