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Crepes Suzette




Source of Recipe


Internet


List of Ingredients




4 servings

Juice of 2 Oranges
1/2 c Unsalted Butter
1/4 c Sugar
1 tb Orange Liqueur
3 tb Brandy

CREPES:
1 c All-Purpose Flour
Pinch of Salt
1 Egg
1 tb Oil, plus extra for frying
1 1/4 c Milk


Recipe



Make the crepes: sift the flour and salt into a bowl. Make a well in the
middle. Mix together the egg, oil, and milk and pour into well. Gradually
beat in the flour to make a fairly thin batter.

Heat a little oil in the skillet, then wipe away the excess oil. Add about
2 Tb. batter to the pan, tilting it to coat the skillet evenly. Cook for
about 1 minute, then turn over and cook the other side for about 1 minute.
Turn out onto a warmed plate.

Repeat to make 7 more crepes. Stack the crepes with waxed paper between
them to prevent them from sticking together.

Make the orange sauce: Put the orange juice, butter, and sugar into a
large skillet and simmer for 5 minutes. Place 1 crepe in the pan, coat
with sauce, fold in half, then in half again. Move to one side of the pan.
Add another crepe. Coat with sauce and fold as before. Repeat with
remaining crepes.

Gently warm the liqueur and brandy in a pan. Remove from heat, set alight,
and pour over the crepes. When the flames have died down, transfer to hot
serving dishes and serve immediately.