BBS: TELESC.NET.BR
Assunto: 5/6 Crepes Suzette 5
De: Ben Collver
Data: Wed, 6 May 2026 09:34:31 -0400
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* Exported from MasterCook *
Crepes Suzette
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:45
Categories : Desserts French
Amount Measure Ingredient -- Preparation Method
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3 Eggs
2 tb Flour
1 tb Heavy cream
2 tb Milk
1 pn Salt
1 Orange
1 Lemon
1 c Powdered sugar -- sifted
2 tb Butter
2 oz Kirsch
2 oz White curacao
2 oz Maraschino
Beat together eggs, flour, cream, milk, and salt until mixture is the
consistency of cream. Melt 1 ts butter in a 6" skillet. When butter
foams, pour 1 tb batter into skillet. Cook over moderately high heat,
swirling skillet so that batter coats the bottom of the pan. Cook for
1 minute, check to be sure bottom is browned, then flip crepe and
brown other side for about 30 seconds. Continue making crepes this
way until all of batter is used. Fold crepes into quarters and stack
on a plate covered with a tea towel.
Grate rind of orange and lemon. Squeeze the orange and lemon juice
into a saucepan. Combine with rind and powdered sugar and heat,
stirring, until mixture is smooth. Pour into a pitcher.
Have ready a chafing dish, crepes, pitcher of orange & lemon sauce,
and liquors. Melt butter in chafing dish. When it bubbles, add half
of the liquors and ignite. When flame dies down, add sauce to chafing
dish and stir. Add crepes to dish, dipping and turning them to coat
with sauce, then arranging in an overlapping layer. Add remaining
liquor and ignite. Serve as soon as flame dies down.
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