Suzette Crepe

Name: Suzette Crepe
Ingredients: '18 after-dinner crepes, fried (see basic dough recipes)'; 1/2 cup of butter; 2 tablespoons of grated orange zest; 3 tablespoons of sugar; juice from 1 large orange; juice from 1/2 lemon; 6 tablespoons of orange liqueur; 1/2 cup of cognac

1
'18 after-dinner crepes, fried (see basic dough recipes)'
2
1/2 cup of butter
3
2 tablespoons of grated orange zest
4
3 tablespoons of sugar
5
juice from 1 large orange
6
juice from 1/2 lemon
7
6 tablespoons of orange liqueur
8
1/2 cup of cognac

Ingredients

1
'18 after-dinner crepes, fried (see basic dough recipes)'
2
1/2 cup of butter
3
2 tablespoons of grated orange zest
4
3 tablespoons of sugar
5
juice from 1 large orange
6
juice from 1/2 lemon
7
6 tablespoons of orange liqueur
8
1/2 cup of cognac

Directions

1
Combine the butter, orange zest, and sugar
2
Place this mixture in a hot skillet and melt, stirring frequently
3
Add the fruit juice
4
Join the orange liqueur and continue cooking until the sauce thickens, starts to bubble, and rises in temperature
5
Place each crepe in the sauce, folding it in half twice to form a triangle
6
Let the crepes sit in the sauce
7
Pour the cognac over the crepes and let it warm slightly
8
Serve when the flames have died down
9
Makes 18 crepes.