LEMON CRÊPE SUZETTE When you love crêpes so much. You find a new way.One of my favourite recipe.

Ingredients

• 8 pieces Crepes (thin French crepes, store‑bought or homemade)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 2 tablespoons Granulated Sugar (fine granules)
• 1 large Lemon (juice and zest)
• 2 tablespoons Cointreau (orange liqueur; can use Grand Marnier)
• 2 tablespoons Cognac (for flambé; brandy works as a substitute)

Instructions

1. Prepare Lemon

   Press the lemon firmly with the palm, roll it on the countertop to soften, then cut in half and squeeze the juice into a small jug. Zest the lemon directly into the jug for extra aroma.

   Time: PT2M

2. Make Lemon‑Orange Sauce

   In the non‑stick skillet, melt 1 tbsp butter over medium heat. Add 2 tbsp sugar and stir until it just begins to dissolve. Pour in the lemon juice, add the zest, then stir in 2 tbsp Cointreau. Let the mixture simmer for a minute until glossy.

   Time: PT5M

   Temperature: medium heat

3. Soak and Stack Crepes

   Fold each crepe into quarters. Dip each side quickly into the sauce, then place the crepe in the skillet. Continue adding crepes, coating each side, until all are stacked in a neat pile. Sprinkle a little extra lemon zest over the top.

   Time: PT5M

   Temperature: low heat

4. Flambé with Cognac

   Warm 2 tbsp cognac in a small pan just until it starts to steam. Carefully pour the warm cognac over the crepe stack, then ignite with a long kitchen torch or match. Allow the flame to burn off, swirling the pan gently.

   Time: PT2M

   Temperature: high flame

5. Plate and Serve

   Using tongs, transfer the flambéed crepes to a serving plate. Drizzle any remaining sauce from the skillet over the top. Serve immediately while warm.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g