Kate's Easy Crepes Suzette
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 recipe #170083 made with butter.
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READY IN: 15mins
YIELD: 8-10 crepes
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄2cup powdered sugar
- 1lemon, juice of
- 2teaspoons Grand Marnier
- 8 -10crepes
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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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