Crepe Suzette Recipe (Lawry's Style)

As promised, allow me to present you the Lawry's Crepe Suzette!

Crepe Suzette by Lawry's

This gastronomic delight was prepared and flambeed on our tableside. My colleague asked if she can take a video of the whole process and the chef agreed without thinking twice. 

The process takes more or less 15 minutes. I put into my own words what the Chef did in 10 steps:

Step 1: Heat up the pan and add caster sugar. Wait until its caramelized.

The making of crepe suzette on our tableside. 

Here's the chef at work. My colleague commented he's handsome. Haha! He was a bit of a shy-type though.  

So here's the continuation of the process:

Step #2: Add butter to the caramelized sugar and mix thoroughly.

Step 3: When the butter has completely dissolved and blended with the caramelized sugar, squeeze orange juice (max 3 oranges) and lemon juice (1 lemon) into the pan.

Step #4: Stir the sauce using the squeezed lemon (apparently to prevent creating stirring noise inside the restaurant)

Step #5: Remove the orange and lemon seeds while waiting to thicken the sauce.

Step #6: Add the pre-made crepe, soak into the sauce and heat both sides for 1 minute.

Step #7: Pour the Grand Marnier and Cointreau and light to flambe the crepes for few seconds.

Step #8: Take out the crepes from the pan and prepare in two plates.

Step #9: Add banana, icecream and cherries.

Step #10: Pour the sauce and it's ready to be served.

Voila! Crepe Suzette the Lawry's style! The orange taste is a tad too strong but it was great nonetheless. You can make one at home and make some twist to your liking. It's an eazy breezy lemon squeezy (borrowed words from my 9yr old girl) recipe. Click here for wikihow crepe suzette recipe, the steps I shared were all based on what I watched. 

Happy cooking and eating! Have a delightful weekend. :)