Crepes Suzette

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About



  1. Have the crepes cooked and ready beside you.
  2. To make the sauce, put the butter, sugar, orange zest, juice and Cointreau in a large frying pan and simmer for 2 minutes. Add the crepes one at a time to the pan, placing each one flat, then folding it into quarters and pushing to one side.
  3. Pour the brandy over the crepes and, with care, igni