CREPES AND CREPES SUZETTE

By pat1908

2 RECIPES IN ONE FOR CREPES AND CREPES SUZETTE

Ingredients

• CREPES
• 3 cups all-purpose flour
• 2 Tbsp sugar
• 1 1/2 tsp baking powder
• 1 12 tsp salt
• 4 cups milk
• 4 eggs
• 1 1/2 tsp vanilla
• 4 Tbsp butter
• CREPES SUZETTE
• 2/3 cups butter or margarine
• 3/4 tsp grated orange peel
• 2/3 cup orange juice
• 1/4 cup sugar
• 1/3 cup brandy
• 1/4 cup orange liqueur

Preparation

Step 1

CREPES
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant ¼ cup of batter into skillet;
immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on the other side.

CREPES SUZETTE
In 10-inch skillet, heat butter, orange peel and juice and sugar to boiling, stirring occasionally.
Boil and stir 1 minute. Reduce heat and simmer.
In small saucepan, heat brandy and orange liqueur, but do not boil. To assemble Crepes Suzette, fold crepes into fourths;
Place in hot orange sauce and turn once. Arrange crepes around edge of skillet. Pour warm brandy mixture into
Center of skillet and ignite. Spoon flaming sauce over crepes. Place 2 crepes on each dessert plate; spoon sauce over.