Crepes suzette is an all-time classic dessert: crepes are folded into quarters and sauteed in a sweet orange-butter sauce that's been flambeed with orange brandy. Crepes suzette are fun to make, fun to watch, and even better to eat. This recipe serves about 4. You'll need one recipe of basic crepes (see related eHow).
Instructions
1. Soften the cream cheese and spread a very thin layer over one side of each crepe. Fold the crepes in half, then fold in half again to form triangles (see tips).
2. Use a citrus zester to shave about a tablespoon of orange zest from the orange, with no white pith. Mince the zest very finely. Cut the orange in half.
3. Heat a saute pan over low heat and add the butter, sugar and orange zest.
4. When the butter melts, stir in the orange marmalade.
5. Squeeze the juice from one half of the orange into the pan. Spoon out any seeds that fall in.
6. Bring the mixture to a boil, then carefully add the Grand Marnier. Tilt the pan so the vapors ignite, or use a lighter or small flame to ignite it.
7. When flames die down, simmer for about a minute or two until a syrup forms. Stir occasionally.
8. Add the crepes to the pan, but don't crowd them.
9. Turn each crepe triangle to coat both sides with some sauce, then transfer to serving plates. Top each plate with vanilla ice cream and spoon over any remaining sauce.
Tags: Crepes suzette, each crepe, orange zest
