Faux crêpes suzette
Fresh orange juice
3 Tbsp, cut into 3 pieces
Packed brown sugar
1 fl oz, (2 tablespoons)
1 Tbsp, grated
8 crepe(s), 6 " diameter, (9-inch) ready-to-use variety (part of a 5-ounce package)
Powdered sugar (confectioner's)
- Combine the orange juice, butter, brown sugar, cornstarch, and salt in a medium nonstick skillet and set over medium-high heat. Cook, stirring constantly, until the butter is melted and the mixture bubbles and thickens, about 2 minutes. Reduce the heat to medium. Add the liqueur and orange zest to the skillet and bring to a boil; boil 30 seconds.
- Fold each crêpe in quarters and arrange on a platter. Spoon the sauce over and dust with confectioners’ sugar. Serve at once. Yields 2 crêpes and 3 tablespoons sauce per serving.