Kate's Easy Crepes Suzette
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“Here's a filling for Crepes Suzette without the traditional flaming--less fun but very good! You can substitute Triple Sec, Cointreau, Limoncello or other liquers for the Grand Marnier. Step-by-step photos are posted in the French Forum under "Techniques." I recommend Kate's Basic Crepes made with butter.”
Kate's Easy Crepes Suzette
1 recipe photo
READY IN:15mins |
|
YIELD:8-10 crepes |
UNITS:US |
Ingredients Nutrition
- 1 cup unsalted butter, softened
- 1⁄2 cup powdered sugar
- 1 lemon, zest of
- 1 lemon, juice of
- 2 teaspoons Grand Marnier
- 8 -10 crepes
Directions
- Cream the powdered sugar into the butter until you have a smooth texture.
- Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
- Spread the mixture over each crepe.
- Fold the crepes in quarters and pile together.
- Keep crepes warm in a 200 degree Fahrenheit oven.
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Kate's Easy Crepes Suzette