* Exported from MasterCook *

Crepes Souzette

Recipe By : Al Rice, North Pole, AK, Feb 1994
Serving Size : 15 Preparation Time :0:00
Categories : Crepes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepes:
1 Egg
3/4 c Flour
3/4 c Milk -- +4 tb
1 1/2 ts Sugar
1/2 ts Pure vanilla extract
3 tb Butter
Souzette:
6 c Butter
1/2 Fresh lemon
1/2 Fresh orange
1 tb White sugar
2 oz Grand Marnier -- up to 3 oz

Put egg and flour into mixing bowl. Start beating and blending with
a wire whisk. Add milk, stirring. Add sugar and vanilla and blend.

Melt butter and pour into batter and mix in well.

Pour the batter through a sieve or fine strainer to remove any
solids.

Yield: 15 Crepes

Souzette:

Per 6 crepes!

Melt butter in skillet.

Mix in 1 tb white sugar until dissolved.

Place 6 crepes folded into triangles with the points in the center
of the pan. Squeeze the juice of 1/2 fresh lemon, 1/2 fresh orange
and pour 2 shots of Grand Marnier all over the crepes and turn over
2 to 3 times in about 3 minutes. Place 3 on each plate with the
points facing you covering 3/4ths of the previous one. Pour the
sauce over the crepes to just cover the small circle on the bottom
of the plate. Sprinkle with powdered sugar and serve immediately.


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