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Crepes Suzette Recipe |
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Ingredients 1/2 cup butter or margarine 1/2 cup orange liqueur 1/2 cup orange juice 6 tbsp sugar Basic Dessert Crepes 1/4 cup brandy
Method For sauce; in a skillet or chafing dish combine butter, liqueur, orange juice, and sugar; cook and stir till bubbly.
To assemble, fold a Basic Dessert Crepe in half, browned side out; fold in half again, forming a triangle. Repeat with remaining crepes. Arrange crepes in sauce. Simmer till sauce thickens slightly, spooning sauce over crepes as they heat. In a small saucepan heat the brandy over low heat just till hot. Ignite and pour flaming brandy over crepes. Serves 8.
Basic Dessert Crepes: Combine 1 1/2 cups milk, 1 cup all-purpose flour, 2 eggs, 2 tbsp sugar, 1 tbsp cooking oil, and 1/8 tsp salt. Beat with a rotary beater till combined. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tbsp batter; lift and tilt skillet to spread butter. Return heat; brown on one side. (Or, cook on an inverted crepe pan.) Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing skillet occasionally.
Per Serving (1/8 of serving): 334 Calories, 5 g Protein, 30 g Carbohydrates, 16 g fat, 215 mg Sodium
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