Julee Rosso, Sheila Lukins

Crepes Snow White

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Just imagine sitting at a café on the beach in Cannes, indulging in crepes while gazing at the Mediterranean sunset. These classic French crepes suzette, made by our friend Ellen “Snow” White, are equally memorable.

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup confectioners’ sugar

Method

  1. Blend the butter and confectioners’ sugar together in a mixing bowl. Add the orange zest, juice, and Grand Marnier. Mix thoroughly.
  2. Transfer the mixture to a large skillet and cook over low heat for 5 minutes.
  3. While the butter mixture is heating, place 2 orange sections on each crepe and fold them into quarters. Add the folded-up crepes to the skillet