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N° 250 PIERRETTE’S GUIDE ,   CREPE SUZETTE  For making Crêpes Suzette :

Prepare the Crepe batter and cook each crêpe

Wash and dry an orange ; take the zest then press it for juice.
In a non,stick pan, pour the juice, the zest, 1 oz sugar, 3 oz unsalted butter and 2 Tablespoons Cointreau. Let this mixture simmer for around 5 minutes, then place one crepe in and fold it with a fork into 4 ; leave it on the side of the pan, and repeat this with all crepes.
When all the crepes are in the pan, spread them with 1 Tablespoon sugar,
and prepare the flambée : in a small saucepan, heat 4 Tablespoons
Cointreau, flame it and pour it « burning » on the crepes. Serve immediately

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