Crepes Suzette
1 1/2 cups of milk
1 cup of flour
2 eggs
1 tablespoon cooking oil
2 Tablespoons sugar
In a bowl combine milk, flour, eggs, oil, and 2 Tablespoons of sugar. Beat with a beater until well mixed. Heat a lightly greased skillet, carefully spoon in 2 Tablespoons of the batter, making sure to lift and tilt the skillet so the batter is evenly distributed. Lightly brown on one side only. Remove crepe. Repeat with remaining batter greasing skillet occasionally when needed. Makes 18.
Put aside.
1/2 cup butter
1/4 teaspoon finely shredded orange peel
1/2 cup orange juice
1/3 cup sugar
1/4 cup orange liqueur (Grand Marnier)
1/4 cup brandy
Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Set aside.
For orange sauce, in a large skillet or the blazer pan of a chafing dish combine margarine or butter, shredded orange peel, orange juice, sugar and orange liqueur. Cook and stir until thickened and bubbly.
Arrange folded crepes in sauce, simmer for 3 to 5 min. or just until heated through, spooning sauce over crepes occasionally
In a small saucepan heat the brandy until it almost simmers. Carefully ignite brandy and pour over crepes. Makes 6 to 8 servings.
This is a great presentation dish that will please company, ignite the brandy at the table so the guests get the full effect. But be careful...no fire alarms! |
