Crêpes Suzette – Effortless Entertaining | Bridgman

8. To make the sauce, mix the orange juice, the zest of 1 orange, the rind and juice of 1 lemon, 1 tbsp caster sugar and 3 tbsp Grand Marnier. While doing this, warm the plates on which the crêpes are going to be served. Next melt the butter in the frying pan, pour in the sauce and allow it to heat gently.


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