Crepes Suzette A La Cointreau Recipes

KATE'S EASY CREPES SUZETTE

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

Ingredients

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

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