When I made crêpes Suzette the other day, I was careful to take a photo of the ingredients for the sauce. Then I got so excited about eating the finished crêpes that I forgot to take a photo of them. Oh well. They were tasty.
Ingredients for the sauce: butter, confectioner's sugar, grated orange zest, juice from said orange, and Triple Sec.
I didn't really follow a recipe, but I looked at a couple before mixing up the sauce by eye. All the ingredients are there, I just didn't measure anything. In case you're wondering, I did do the flambé thing after adding the Triple Sec. The house is still standing.
Well, the ingredients make a charming still life.
ReplyDeleteI like seeing the French packaging. My first crepe Suzette was at la Mere Poulard's on Mont St Michel- a forever memory.
ReplyDeleteI love to see groceries in their French packaging, too :) I've never had Crêpes Suzette!
ReplyDeleteI've maybe asked this before, about sugar: so, sucre glace is confectioners sugar.... then, what is sucre en poudre??
You are clever! I have never had Ms Suzette's fancy crepes.
ReplyDeletemitch, with zest!
ReplyDeleteevelyn, cool! I thought they only did omelets!
judy, sucre en poudre is what we call granulated sugar. :)
michael, I learned about them from Mrs. Child.