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Crepes Suzette




Source of Recipe


from Burke's Bistro


List of Ingredients




Filling:
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

Sweet Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Recipe



Crepe:In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour. This allows the
bubbles to subside so the crepes will be less likely to tear during cooking.
The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into
the center of the pan and swirl to spread evenly. Cook for 30 seconds and
flip. Cook for another 10 seconds and remove to the cutting board. Lay them
out flat so they can cool. Continue until all batter is gone. After they
have cooled you can stack them and store in sealable plastic bags in the
refrigerator for several days or in the freezer for up to two months. When
using frozen crepes, thaw on a rack before gently peeling apart.
Filling: Fold your crepes in half twice, so they are in the shape of a
triangle. In a non- stick pan over medium heat, melt half of the butter.
When it begins to foam remove from heat and add 2 ounces of the liquor and 2
tablespoons of the sugar. Always add alcohol off of the heat to avoid a
jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes
to coat. Lay the crepes out on a plate and top with ice cream. Pour
remaining sauce over the ice cream. Serve immediately. Makes 4 servings.