Crepes Suzette

4 comments

Appears in Cook's Illustrated September/October 2006, America's Test Kitchen TV

Old-school French restaurants have mastered the fiery theatrics of this tableside treat for two. Could we adapt this classic for the home cook—and a tableful of hungry guests?

SERVES 6

TIME 1¼ hours

has video

WHY THIS RECIPE WORKS

Classic French restaurants have mastered the fiery theatrics of this tableside treat—a sophisticated combination of crêpes, oranges, liqueur, and a showy flambé. We wanted to develop a recipe that would comfortably guide the home cook throu...

Print