Crepes Suzette Should Be Eaten for Every Meal, Ever
(New York, NY)
I would like to second and third all votes for Crepes Suzette.
I recently learned how to make this delightful dish the classic French way, and was so taken aback by its deliciousness I made it the following two nights. That's three nights in a row...its that amazing. In fact, just thinking about the tender crepes doused with tart orange zest, warm Grand Marnier and velvety butter kind of makes me want to get my fix again.....
Crepes Suzette is that perfect mix of butter, liquor and orange juice, and in my opinion it does not lack anything at all in the flavor, texture and satisfaction departments.
Perhaps this recipe could be altered (I said perhaps!) to include some sort of whipped filling or almond/walnut crunch. I garnished my Crepes Suzette with grenadine-candied orange peels, which bring a sticky sweet topping to this filling dessert.
For more about Jackie's culinary adventures, visit her blog, Getting Cooked.