Home · Recipes · Gourmet Specialties · Warm Pastries & Desserts

Crêpes Suzette

4 servings

Ingredients

• Pancake batter (basic recipe) (nach Bedarf)
• 6 Stk Cube sugar
• Orange (for sugar coating) (nach Bedarf)
• 1 Stk Orange juice (freshly pressed)
• Orange liqueur (Curaçao) (nach Bedarf)
• 100 g butter
• Sugar (for dusting) (nach Bedarf)
• Cognac (nach Bedarf)

Instructions

1. Prepare the crêpes according to the basic Palatschinken recipe.
2. Rub 6 sugar cubes against orange zest, then dissolve in orange juice.
3. Gradually stir this orange sugar into 100 g butter beaten until fluffy.
4. Place 1 teaspoon of orange butter in the center of each small crêpe, fold into a triangle, sprinkle with sugar, and drizzle with orange liqueur (Curaçao).
5. Just before serving, pour Cognac over, ignite, and bring to table flambéed.

Based on a cookbook by Hans Hofer (1964), adapted with AI.