Crapes Suzette


Category: sweet



1/3 cup butter, melted
1 1/2 cups milk
2/3 cup all purpose flour
3 eggs
1/2 tsp salt

Orange Sauce recipe next page.


Early in the day: Prepare crapes: In medium bowl with wire whisk, beat 2 T melted butter and remaining crepe ingredients until well blended. Cover and refrigerate at least 2 hours. Brush bottoms of 7 inch crepe pan and 10 inch skillet with some melted butter. (how you like to make them, outside of skillet or inside) Over medium heat, heat pan. Pour scant 1/4 cup crepe batter into hot creape pan, tipping pan to coat bottom. (or dip out side of pan in creap mixture) Cook until top of crepe is set and under side is lightly browned, abt. 2 min. With metal spatula, loosen crepe; invert into hot skillet, cook other side, abt. 30 sec. Slip crepe onto waxed paper. Meanwhile, start cooking another crepe. Stack crepes between waxed paper. Use immediately or wrap and refrigerate. About 20 minutes before serving: Fold crepes in quarters arrange in sauce; heat through. In a very small sauce pan over medium heat, heat liqueur until hot; remove from heat. Ignite liqueur with a match; pour flaming liqueur over crapes. When flame dies down,serve on warm desert plates.

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