* Exported from MasterCook *

Crepes Suzette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Batter:
125 g Flour (4-1/2 oz)
15 g Sugar (1/2 oz)
1 pn Salt
2 Eggs
3 dl Milk (1-1/4 c) -- boiled, cooled
1 dl Double cream (3-1/2 oz)
1 tb Curagao
Clarified butter -- for the pan
Sauce:
6 Sugar lumps
2 Oranges
180 g Butter (6 oz) -- softened
180 g Sugar
3 tb Curagao

Batter:

Put the flour, sugar and salt in a bowl and stir in the eggs, one
at a time, with a wooden spatula. Pour in 1/3rd of the milk and mix
until smooth and homogenous. Stir in the cream, the rest of the
milk and the curagao, cover the bowl with a plate, and leave the
batter to stand at room temperature for at least 1 hour before
cooking the crepes.

Crepes:

Brush the pan with clarified butter and heat it. Ladle in a little
batter, tilt the pan to spread it thinly over the base and cook the
crepe for about 1-1/2 minutes, then turn it over with a palette
knife and cook for about 1-1/2 minutes more, until golden on both
sides. Place the crepe on a plate and make more crepes in the same
way: you should end up with 18 crepes.

Sauce:

Rub the sugar lumps again the orange skin to absorb as much flavour
as possible. With a wire whisk, work together the softened butter
and sugar, then add the curagao and sugar lumps.

Serving:

Squeeze the orange juice into a pan, set over high heat and reduce
by half. Bring the pan to the table, set it on a spirit stove--or a
fondue heater--and beat the butter mixture into the orange juice,
bringing the mixture to the boil. As soon as the sauce bubbles,
lift one crepe at a time with a fork and spread it in the sauce,
turn it over and fold into quarters. Repeat with all the crepes.


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