Crepes suzette

Crepes suzette

Ingredients/Components

• sugar - 2 Tbsp
• chopped pecans - 2 Tbsp
• milk - 1 c
• salt - 1/2 tsp
• sifted flour - 1 c
• eggs, well beaten - 3 item
• grated lemon rind - 1 tsp
• orange juice - 2 Tbsp
• grated orange rind
• shortening, melted - 2 Tbsp
• Combine eggs and milk

How to make crepes suzette:

Mix flour and salt. Combine eggs and milk. Add flour and beat until smooth. Add shortening.

Heat omelet pan until drop of water dances. Grease pan lightly, but thoroughly. Pour in 2 tablespoons batter. Lift pan off heat and tilt from side to side until batter covers bottom evenly. Return to heat. Cook until underside is lightly browned. To remove, slide crepe out of pan onto plate.

Spread with tart jelly or other filling and roll while hot. Cook one crepe at a time. Rolled, filled crepes can be put into large frypan and kept warm over low heat. Sprinkle with powdered sugar.Cheese Filling For Crepe Suzette:8 oz. pkg. cream cheese2 1/2 tsp. grated orange rind2 Tbsp. chopped pecans2 Tbsp. orange juice2 Tbsp. sugar Beat cream cheese, orange peel, sugar and orange juice until fluffy. Mix in nuts. Put on crepes.

Recipe categories: Desserts, Pancakes and waffles, Breakfast.