Combine the butter and sugar in a large frying pan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Crêpes Suzette. From the testing and retesting of several versions, she came up with what turned out to be the Holy Grail of sweet crêpes. She shared a few unusual tips that make these perfectly sweet crêpes stand out — and one very unusual ingredient.
Crêpes Suzette. The only thing that is certain is that it uses eggs, flour, sugar, butter, citrus and Cognac, and is flambéed in Grand Marnier. Some recipes call for a bewildering mix of liqueurs, others insist on separating the yolk from the white. Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and ignite it.
This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce.
