Crepes Suzette

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes 6 Servings

Ingredients: 2 eggs 1/4 teaspoon ground cinnamon 1 teaspoon sugar 1/2 cup flour pinch salt 1 cup milk, skim 1 teaspoon vegetable oil 1/3 cup fresh orange juice 4 tablespoons butter 2 tablespoons sugar 1/4 cup grand Marnier

Instructions: You can make the crepes ahead of time and heat them through in the sauce. The flambeing is more for show than taste. If you like, add the Grand Marnier to the orange juice mixture (before adding the crepes). Bring the mixture to a boil (allowing the alcohol to burn off which is essentially what the flambeing does). Then add the crepes. Heat through. Fresh orange slices and orange rind make nice garnishes. For the Crepes Beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature. (You will need 12 crepes for the crepes suzette) For the Sauce In a 10 inch skillet, or chafing dish, over low heat, heat orange juice, butter, and sugar until butter melts. Fold each crepe in half, then fold each one again into quarters. Arrange crepes in sauce in skillet or chafing dish and heat through. In a very small saucepan over low heat, gently heat liqueur until warm; remove saucepan from heat. Ignite liqueur with match; pour flaming liqueur over crepes.

Date: February 7, 2002

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