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http://curare.livejournal.com/53068.html
i made crepes suzette but all we have in our liquor cabinet is gin and rum (and i detest gin) so i substituted rum for the cointreau... and then too late realized my mum is allergic to rum! now i feel shitty. but anyway they taste amazing! and the flambe is always fun.
Ingredients
- Crepes (see other recipe)
For the sauce
- Utensils:
- small scale measuring ounces
- measuring spoons
- spatula
- fork
- zester
- citrus juicer
- Ingredients:
- 1 orange: zest and juice
- 1 ounce caster sugar (powdered sugar)
- 3 ounces unsalted butter
- 2 tablespoons cointreau
For the Flambe
- Utensils:
- one of those long bbq lighters, if you have one.
- otherwise, a match or lighter will do.
- Ingredients:
- 1 tablespoon caster sugar
- 4 tablespoons cointreau
Directions
For the sauce
- Add all ingredients to a non-stick pan, let simmer for 5 minutes, then place each crepe into the mixture, fold it into 4, place it on the serving dish. proceed with the flambe.
For the flambe
- spread the sugar over the crepes. heat the cointreau in a small saucepan, flame it, and pour it while burning over the crepes.
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