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.