Crepe Suzette - One Of My Favorites Desserts | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Blend all the crepe batter ingredients in a glass bowl until very smooth, strain through a fine sieve, then cover and refrigerate at least 3 hours, preferably overnight.
2. Heat a six-inch non-stick pan and grease it with a tiny amount of butter or oil. Pour in about 3 ounces of batter and tilt the pan to spread it into a thin crepe.
3. Cook over medium heat until the bottom is lightly browned, flip and lightly brown the other side, then move to a plate. Repeat with the rest of the batter, stacking and wrapping the crepes; they keep refrigerated a few days.
4. Zest the orange and the lemon. Cut the orange into segments.
5. In a large sauté pan, heat the butter until foamy. Add the orange segments, orange zest and lemon zest, then the orange juice, lemon juice, sugar, Grand Marnier or orange liqueur, and Limoncello, plus 1 tablespoon Cognac (more liqueur if you like).
6. Dip both sides of each crepe in the sauce, fold in half and then in half again to form a wedge.
7. Serve on plates with vanilla ice cream and sprinkle with sugar.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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