QUESTION OF THE WEEK

Every week, we publish our answer to an interesting question
related to French Cuisine.
You can ask your question, we will make our best to answer.

CREPE SUZETTE

Here is a quiet simple way of making Crêpes Suzette :

- Prepare the Crepe batter and cook each crêpe
(see our seasonnal theme)

- Wash and dry an orange ; take the zest then press it for juice.
In a non-stick pan, pour the juice, the zest, 1 oz sugar, 3 oz unsalted
butter and 2 Tbspoons Cointreau. Let this mixture simmer
for around 5 minutes, then place one crepe in and fold it with a fork
into 4 ; leave it on the side of the pan, and repeat this with all crepes.
When all the crepes are in the pan, spread them with 1 Tbspoon sugar,
and prepare the flambée : in a small saucepan, heat 4 Tbspoons
Cointreau, flame it and pour it "burning" on the crepes.

Serve immediately.