Crêpes Suzette

How to prepare crêpes suzette

1. Fold the prepared crêpes into quarters and keep them warm until needed.
2. Blend the butter, grated orange zest, and powdered sugar in a blender.
3. Squeeze the juice from the orange. Prepare the remaining ingredients and have them within reach.
4. In a wide pan (ideally 30cm diameter), add the flavored butter from above and cook for 2-3 minutes. Stir it using the cut side of a lemon half with a fork stuck in it. When you drag the lemon through the pan and see the sauce returning slowly, you can move to the next step.
5. Add the orange juice to the sauce and cook for another minute.
6. Place the crêpes in the sauce, one at a time, making sure to soak them with sauce on both sides. Overlap them slightly if the pan isn't big enough.
8. Sprinkle brown sugar over the crêpes.
9. And now comes the spectacular element: flambéing.
   Pull the pan off the heat. Pour the orange liqueur and cognac into the pan, on one side. Light the alcohol with a match or by tilting the pan toward the stovetop flame. Be careful to protect your face - don't stand over the pan while doing this.
10. After the alcohol has caught fire, put the pan back on heat and shake it gently to distribute the alcohol/flame throughout the pan.
11. While the crêpes are flambéing, bring the pan to the table. It will be a spectacular moment for your guests, but you need to move quickly.
12. With a spatula, transfer the crêpes to (warmed) plates and pour the syrup from the pan over them. In summer, you can add a scoop of ice cream on the side.

Technique for larger quantities:

1. Prepare the crêpes.
2. Spread each crêpe with the butter, sugar, and orange zest mixture. Fold them into quarters.
3. Grease a baking pan with butter and sprinkle with brown sugar. Arrange the crêpes in the pan. Sprinkle brown sugar over them as well. Pour the orange juice.
4. Put the crêpes in the oven under the grill until they caramelize and a sauce forms in the pan.
5. Remove the pan from the oven, pour the alcohol, and flambé.

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