Crepes Suzette - McCall - 12/72
CREPES
1 CUP FLOUR
1/2 TEASPOON SALT
1 TABLESPOON SUGAR
3 SIGHTLY BEATEN EGGS
1-1/2 CUPS MILK
2 TABLESPOONS METLED BUTTER
SAUCE
1/2 CUP BUTTER
1/2 CUP SUGAR
1 TABLESPOON GRATED ORANGE RIND
1/3 CUP ORANGE JUICE
1 TEASPOON LEMON JUICE
1/2 CUP GRAND MARNIER
SIFT TOGETHER FLOUR, SALT, & SUGAR. MIX IN EGGS & MILK.
BLEND IN THE BUTTER. LET STAND 30 MIN. BRUSH A 6 IN. SKILLET WITH
MELTED BUTTER. USE 2 TABLESPOONS BATTER PER CREPE. PUT BATTER
IN SKILLET, TILT TO COAT, AND COOK ABOUT 1 MIN. PER SIDE. SAUCE:MELT
BUTTER. STIR IN SUGAR. ADD RIND, JUICES & 1/2 OF THE GRAND
MARNIER. COOK, STIRRING UNTIL BUBBLY. PLACE CREPES, ONE AT A TIME
INTO SAUCE & COAT BOTH SIDES. FOLD IN HALF THEN IN HALF AGAIN.
PUSH TOWARD THE SIDE AND REPEAT WITH REST OF CREPES. ADD REST
OF GRAND MARNIER AND IGNITE. SERVE 3 PER PERSON.
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