No match, no flames, just folded crêpes turning slowly in a bubbling orange sauce until they glisten. Maison Perrotte’s Crêpe Suzette Jam, candied orange warmed by Cointreau, brings all the glamour of the flambéed classic to a weeknight.
Serves 4 · 15 min
- Melt 2 tbsp butter in a large skillet over medium heat, then stir in 4 tbsp of the Crêpe Suzette jam and the juice of 1 orange and let it bubble.
- Fold 8 warm crêpes, homemade or store-bought, into quarters.
- Lay them in the pan and turn them in the sauce for 1 to 2 minutes, until glossy and heated through.
- Serve at once, with the remaining sauce spooned over and a little grated orange zest.
The star of this recipe: Crêpe Suzette Jam, by Maison Perrotte.
