"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Crepes Suzette

Crepes Suzette
1/2 pound of butter
1/2 cup sugar
1 teaspoon lemon juice
1/2 cup fresh squeezed orange juice
1/4 cup orange liqueur
1 tablespoon grated orange peel
16 to 18 cooked crepes
2 tablespoons sugar
1/4 cup orange liqueur
1/4 cup cognac

Beat butter with 1/2 cup sugar until very creamy. Slowly add lemon juice, orange juice and 1/4 cup of liqueur while beating. Stir in orange peel.Refrigerate until needed. At serving time , heat orange butter in skillet or chafing dish until bubbly. Dip both sides of crepe in hot orange butter and fold over or roll up; push over to edge of chafing dish. Repeat with remaining crepes. Sprinkle crepes with 2 tablespoons sugar, poor 1/4 cup liqueur and 1/4 cup cognac into centre of pan. With long match, ignite mixture. shake chafing dish or skillet with one hand, and with the other, spoon flaming sauce over crepes. When flames die out, quickly serve crepes on heated dessert plates; spoon sauce over.

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