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  • 5/6 Crepes Suzette 4

    From Ben Collver@1:18/200 to All on Wed May 6 09:34:18 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crepes Suzette
    Categories: Breads, Booze, Citrus, Dairy
    Yield: 3 Servings

    MMMMM---------------------------CREPES--------------------------------
    1 c Flour
    4 lg Eggs
    1 1/4 c Milk
    1/2 ts Salt
    4 tb Butter; melted
    1 ts Vanilla
    2 ts Sugar
    Oil; for oiling pans

    MMMMM---------------------------SAUCE--------------------------------
    1/2 c Butter
    3 tb Confectioner's sugar
    2 Oranges; sliced peels of,
    - not minced or grated
    1 Lemon; sliced peel of,
    - not minced or grated
    1/4 c Orange liqueur
    1/4 c Brandy

    Crepes:

    Measure all ingredients except flour into large mixing bow. Beat
    with electric mixer on medium speed gradually adding flour, until
    all ingredients are combined. No lumps should be present.

    Lightly oil a (6") crepe pan and set over medium heat. Pour about
    1/4 cup batter into pan and swirl until the pan is coated. Cook
    crepes until the top begins to look dry, about 60 seconds. Turn and
    cook the other side 30 seconds, wiping the pan with an oiled paper
    towel if crepes begin to stick.

    It's best to make all the crepes first, layering them on top of
    each other.

    Sauce:

    In large skillet, melt the butter. When foamy, add sugar and stir
    until dissolved. Add rinds and simmer until peels become
    soft--about 20 minutes. Remove orange and lemon rinds. Turn heat to
    lowest settings. Place one crepe in sauce, covering it completely
    with the sauce. Fold crepe in half and fold in half again. Put the
    first crepe to the side of the dish and add another. Repeat until
    all crepes have been added. Work quickly so the first crepes do not
    absorb all the sauce. Make sure all the crepes are still in the pan.

    Add both liqueurs and pour over the pan of crepes. Remove pan from
    heat. Using a long match, ignite the sauce. When flames subside (it
    should stay light for one minute), place crepes on dessert plates.
    Dust with confectioners sugar; garnish with orange slices and serve.

    You can use this same crepe recipe for any other dessert crepes you
    wish to make, filled with all kinds of fruits, jams or sauces...
    you'll have a delicious meal anytime!

    Recipe FROM: http://www.nobility.org

    Uncle Dirty Dave's Archives

    MMMMM

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