Crêpes Suzette the Editors of Publications International, Ltd.
Makes 5 servings
|No-sugar-added orange marmalade or pineapple fruit spread|
|5||tablespoons butter or margarine, divided|
|1-1/4||cups orange-flavored liqueur|
*One recipe of 10 crêpes will yield 5 servings Crêpes Suzette.
- Prepare Crêpes; cool to room temperature.
- Spread each crêpe with marmalade; fold in half. (Any remaining crêpes may be wrapped in single sheets of waxed paper, placed in freezer-weight plastic bag and frozen up to 3 months.)
- Melt 1 tablespoon butter in 10-inch skillet over medium heat. Add 2 filled crêpes; cook 2 minutes. Turn; cook 1 minute more. Drizzle with 2 tablespoons liqueur; remove from heat. Carefully ignite with lighted match; shake skillet until flames are extinguished. Transfer crêpes to warm serving plate; top with sauce. Serve immediately.
|Saturated Fat||3 g|
|Total Fat||5 g|
|Calories from Fat||35 %|
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