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
Ingredients
- 2 tbsp (30 g) butter
- 4 tbsp Crêpe Suzette Jam (Maison Perrotte)
- Juice of 1 orange
- 8 warm crêpes, homemade or store-bought
- A little grated orange zest
Method
- Melt 2 tbsp (30 g) 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
