Prep 15 mins
Cook 0 mins
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.
- 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
- 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.
We ate these crepes this morning with some bacon and fresh fruit for a nice indulgent breakfast. I opted to use the orange zest/juice and used your crepe recipe (Recipe #170083). These were wonderful and were much easier to make than I anticipated. I went light on the filling and have quite a bit left over to use later this week! Made for PRMR.
Superbe! I used both lemon and orange and far less butter (about 2 TBSP). Delicious nonetheless!
Made these to serve during the World Cup Final using your own recipe for crepe batter. I used both orange and lemon zests. Everyone loved you that night (and Italy!).