Makes 10 servings
- 10 tablespoons sugar
- 1 1/2 cups (24 tbsp/3 sticks) butter, cubed
- 1 tbsp orange zest
- 3/4 cup fresh orange juice
- 30 Crêpes
- 3/4 cup Grand Marnier
- 3/4 cup brandy or cognac
- 1 orange, sliced into segments or supremes
- Whipped Cream, as needed
- Sprinkle the sugar evenly across the bottom of a preheated large sauté pan. Allow the sugar to melt and start to caramelize.
- As the sugar begins to caramelize, add approximately 2 tablespoons of the butter to the outside edges of the pan and gently shake the pan. This will allow the butter to evenly temper and blend with the sugar. Add the remaining butter over low heat and swirl the sauce together.
- Add the orange zest and shake the pan gently until all of the ingredients have blended together and become a light-orange caramel color.
- Slowly pour the orange juice around the outer edges of the pan, allowing it to temper and blend with the melted sugar.
- Shake the pan gently to incorporate all of the ingredients and allow the sauce to thicken.
- Carefully pick up one crepe and place it into the sauce. Flip the crepe over to coat the opposite side. Set it aside on a baking sheet lined with parchment paper.
- Repeat with the remaining crepes, moving quickly so the sauce does not become too thick.
- Remove the pan from the heat and add the Grand Marnier. Return the pan to the heat and shake gently. Do not ignite it.
- Slide the pan back and forth over the burner to allow the pan to get hot again.
- Remove the pan, add the brandy or cognac, and tip the pan slightly to ignite. Shake the pan until the flame burns out.
- Plate 3 crepes per portion on individual dessert plates, overlapping one over the other, and coat with the sauce. Garnish with the orange segments and whipped cream and serve immediately.