Name: Crêpes Suzette
Yield: Serves 6
Ingredients: 3 ounces (¾ stick) sweet butter; 3 tablespoons Simple Syrup; 3 tablespoons orange Curaçao; 1½ teaspoons freshly squeezed lemon juice; 1¼ cups freshly squeezed tangerine juice; 12 Crêpes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

Escoffier originally made crêpes suzette with tangerine juice and Curaçao and we believe it is still the purest and best version, so at Stars we do the same.

Ingredients

1¼ cups freshly squeezed tangerine juice
1½ teaspoons freshly squeezed lemon juice
3

Method

Heat the tangerine and lemon juices, Curaçao, and simple syrup in a large sauté pan over medium-high heat. Put half the crêpes in the pan and cook for 15 to 30 seconds, until they are warmed through. Remove them from the pan, and keep them warm on a covered plate while you cook the remaining crêpes. Remove the second batch from the pan and place them with the first batch.

Add the butter