Crepes Suzette

* Exported from MasterCook *

Crepes Suzette

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:45
Categories : Desserts Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
2 tablespoons flour
1 tablespoon heavy cream
2 tablespoons milk
1 pinch salt
1 orange
1 lemon
1 cup powdered sugar -- sifted
2 tablespoons butter
2 ponies kirsch
2 ponies white curacao
2 ponies maraschino

Beat together eggs, flour, cream, milk, and salt until mixture is the
consistency of cream. Melt a teaspoon of butter in a six-inch skillet. When
butter foams, pour a tablespoon of batter into skillet. Cook over moderately
high heat, swirling skillet so that batter coats the bottom of the pan. Cook
one minute, check to be sure bottom is browned, then flip crepe and brown
other side (about 1/2 minute). 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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Nutr. Assoc. : 541 568 0 902 0 1014 0 0 0 2551 3015 2551