Classic Crepe Suzette
By: Layne Diehl
Published: Saturday, April 9, 2011 - 6:37am

Ingredients




10 prepared crepes
1/4 cup sugar
4 tablespoons butter
1 cup orange juice
3 tablespoons Grand Marnier
2 tablespoons dark rum

Preparation

1 Caramelize sugar in aluminum skillet (do NOT use non-stick). 2 Add butter and melt with sugar. 3 Once butter has melted and combined with sugar, slowly pour in orange juice. 4 Stir simmering until thoroughly combined. 5 Continuing simmering until slightly thickened. 6 Dip each crepe into orange sauce and fold into quarters.  Arrange along outside of skillet. 7 Mix Grand Marnier and rum, then pour over crepes. 8 Light with long match or lighter. 9 Spoon sauce over crepes until flame goes out, then serve.