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Go60 YUM - recipes and the joys of dining
Share your recipes May 2016

Food Ventures

Crepes Suzette

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1 fresh orange

¼ cup butter

2 tablespoons sugar

Pinch of orange zest

2 oz. Grand Marnier

2 oz. brandy

4 small crepes folded into 1/8 wedges

strawberry sauce

vanilla ice cream

powdered sugar


Squeeze juice of 1 orange into sauté pan over low heat. Add butter, sugar and orange zest to pan. Sauté all ingredients until the sauce is thickened. Place all crepes in the sauté pan covering all sides with the sauce. Pour Grand Marnier and brandy into the pan.

(When igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour in the alcohol and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.) When the flames extinguish, remove crepes from pan and place on dessert plate. Add ice cream and drizzle excess orange sauce and strawberry sauce over the top of your crepes. Garnish with powdered sugar and an orange slice or sliced strawberry.


Ann's Article:

Indulge Mom with Crepes on Mother’s Day


Ann Hattes travels far and wide in search of interesting food adventures.

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