Looking for the perf morning pick-me-up to whip up for mom on Mother’s Day?
Crepes Suzette is a 19th century French dessert. Legend has it that the dessert was invented by a young French chef who, when inventing a crepe sauce to serve to the Prince of Wales, accidentally set the dessert on fire. Fortunately for him, he and his dessert became a hit, after he put out the fire.
What You’ll Need:
3 tablespoons unsalted butter
1/2 cup fresh orange juice
1/2 teaspoon grated orange rind
What You’ll Do:
In a large skillet, heat the butter, orange juice, and rind over medium heat. After the sauce starts to bubble, let it cook for another minute so the sauce will thicken.
On a plate, fold a hot crepe in half (click HERE
for our crepes recipe!), then in half again so the crepe is pie shaped. Using a small ladle, pour some sauce over the crepe.
Note: If the orange juice isn’t very sweet, add a teaspoon of sugar to the sauce.
Measuring cups and spoons
Other Sweet Fillings:
-Drizzle chocolate sauce onto a hot crepe and fold into quarters. Dust with sifted powdered sugar, if you desire.
-Drop a teaspoon of “”Nutella” hazelnut-chocolate spread onto a hot crepe and spread so it melts; fold into quarters.
-Wrap sautéed apple slices in a hot crepe. Top with a small scoop of vanilla ice cream. Drizzle a little caramel sauce over the entire dessert.
-Place sliced strawberries, or other fresh berries, down the center of a hot crepe. Roll up the sides enchilada-style and top with a large spoonful of cinnamon whipped cream. Top with a whole strawberry.
-Smear a tablespoon of marmalade or jam on a hot crepe. Fold the crepe into quarters and top with a spoonful of sour cream or sifted powdered sugar.
By: Anne Vassal