Pâte à Crêpes

Contrary to what you may have always thought, Crêpes Suzette should not be flamed—not if their filling is the traditional butter cream. To flame them with this filling would be to melt the butter. Crêpes flambées, the ones that are flamed, are sprinkled with sugar, doused with liqueurs and set ablaze. The aristocrat of all Crêpes is the pannequet. This noble dessert of France is made by stuffing crêpe with Grand Marnier soufflé. Once baked it is then caramelized and served.