crepes suzette
i made crepes suzette but all we have in our liquor cabinet is gin and rum (and i detest gin) so i substituted rum for the cointreau... and then too late realized my mum is allergic to rum! now i feel shitty. but anyway they taste amazing! and the flambe is always fun.
Simplified Crepes Suzette
first make the Sunday Morning Crepes
Sauce
Utensils
small scale measuring ounces
measuring spoons
spatula
fork
zester
citrus juicer
Ingredients
1 orange: zest and juice
1 ounce caster sugar (powdered sugar)
3 ounces unsalted butter
2 tablespoons cointreau
Add all ingredients to a non-stick pan, let simmer for 5 minutes, then place each crepe into the mixture, fold it into 4, place it on the serving dish. proceed with the flambe.
Flambe
Utensils
one of those long bbq lighters, if you have one.
otherwise, a match or lighter will do.
Ingredients
1 tablespoon caster sugar
4 tablespoons cointreau
spread the sugar over the crepes. heat the cointreau in a small saucepan, flame it, and pour it while burning over the crepes.
notes:
i used salted butter and rum. it tasted fine. the important thing is the sugar. very necessary.
Simplified Crepes Suzette
first make the Sunday Morning Crepes
Sauce
Utensils
small scale measuring ounces
measuring spoons
spatula
fork
zester
citrus juicer
Ingredients
1 orange: zest and juice
1 ounce caster sugar (powdered sugar)
3 ounces unsalted butter
2 tablespoons cointreau
Add all ingredients to a non-stick pan, let simmer for 5 minutes, then place each crepe into the mixture, fold it into 4, place it on the serving dish. proceed with the flambe.
Flambe
Utensils
one of those long bbq lighters, if you have one.
otherwise, a match or lighter will do.
Ingredients
1 tablespoon caster sugar
4 tablespoons cointreau
spread the sugar over the crepes. heat the cointreau in a small saucepan, flame it, and pour it while burning over the crepes.
notes:
i used salted butter and rum. it tasted fine. the important thing is the sugar. very necessary.