Lemon Crepes Suzette

From: Jody Rae Prival jp56+@andrew.cmu.edu
Date: Tue,  7 Sep 1993 11:07:25 -0400

I improvised these last night, and the experiment turned out surprisingly well.

8 dessert crepes
1 tbsp. butter
1 1/2 tbsp. sugar
juice and finely grated zest of one lemon
2 tbsp. Grand Marnier
2 tbsp. brandy

Melt the butter in a heavy pan.  Add sugar and lemon juice and zest
(taste at this point and adjust for desired sweetness/sourness).  Add
Grand Marnier and bring to a boil.  Reduce heat, fold crepes in fourths,
and arrange in sauce.  Spoon sauce over crepes.

Warm the brandy (10 seconds in the microwave works) and place in a
long-handled metal ladle.  Ignite the brandy and pour over crepes while

Serves 2


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