KATE'S EASY CREPES SUZETTE

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Kate's Easy Crepes Suzette image

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.

Provided by Chef Kate

Categories     Dessert

Time 15m

Yield 8-10 crepes

Number Of Ingredients 6

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 lemon, zest of
1 lemon, juice of
2 teaspoons Grand Marnier
8 -10 crepes

Steps:

  • 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.

Nutrition Facts : Calories 234.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 8, Sugar 7.5, Protein 0.3

*** Explore more Kate's Easy Crepes Suzette Recipes »

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