Crepes Suzette


4 Tbs unsalted butter

1/2 cup fresh orange juice

1/3 cup sugar

1 Tsp fresh lemon juice

Grated zest of 1 small orange

2 Tbs Grand Marnier

2 Tbs Cognac

12 basic Sweet Crepes

1/2 Cup Grand Marnier

(to flame)

Place in a large sauté pan or chafing dish over medium heat- butter, orange juice, sugar, lemon juice and zest of the orange.  Bring to a boil, stirring to melt the sugar, then continue to boil until just slightly thickened, 2 to 3 minutes.  Add Grand Marnier and Cognac, return to a boil and add crepes one by one to the pan.

Allow each one to heat through and soak up some of the sauce, about 15 seconds.  Using tongs, fold the crepes into quarters, so that it forms a ruffle-edged triangle with the brownest side out.  Transfer to a warm plate and pour over remaining sauce.

Crepes Batter


1/2 cup all-purpose flour

1/2 cup milk

1/4 cup lukewarm water

2 large eggs

2 Tbs unsalted butter (melted)

1 1/2 Tbs sugar

Pinch of salt

Combine all ingredients in a blender or food processor until smooth.  Let stand 30 minutes before using.


1 pound butter

1 quart orange juice

1 box sugar

2 lemons

2 oranges

1 bottle Grand Marnier

1 small bottle Cognac

1 bottle sweet red cherries

1 cup sour cream

1 box pancake mix

1 box fresh Rosemary


7 Monkey Ramkins

1 small sauté pan (crepe pan)

4 large plates

1 pair tongs

4 towels