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