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Crepes suzette

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Ingredients/Components

sugar - 1/2 c
eggs - 2 item
milk
butter or margarine - 1 item
egg yolks - 2 item
Grand Marnier - 3 Tbsp
unsifted all-purpose flour
grated orange peel - 1/4 c
orange juice - 2/3 c
sweet butter
oranges, peeled and sectioned - 2 item
shredded orange peel - 2 Tbsp
butter or margarine, melted and cooled or 1/4 c - 1/4 c

How to make crepes suzette:

Crepes:1 c. unsifted all-purpose flour1/4 c. butter or margarine, melted and cooled or 1/4 c. salad oil2 eggs1 1/2 c. milk2 egg yolks Orange Butter:3/4 c. sweet butter1/3 c. Grand Marnier1/2 c. sugar1/4 c. grated orange peel Orange Sauce:1/2 c. sweet butter2 Tbsp. shredded orange peel2 oranges, peeled and sectioned3/4 c. sugar2/3 c. orange juice1/2 c. Grand Marnier Make Crepes: In medium bowl, combine flour, melted butter, eggs, egg yolks and 1/2 cup milk. Beat with rotary beater until smooth. Beat in the remaining milk until mixture is well blended. Refrigerate, covered, at least 30 minutes.

Meanwhile, Make Orange Butter: In small bowl with electric mixer, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel. Beat until well blended. Set aside.

Make Orange Sauce: In large skillet, melt sweet butter. Stir in sugar, orange peel and orange juice. Cook over low heat, stirring occasionally, until peel is translucent, about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.

To Cook Crepes: Slowly heat an 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet. Cook until lightly browned. Then turn and brown other side. Turn out onto wire rack.

Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half

Recipe categories: Desserts, Pancakes and waffles, Breakfast.

Rating:

3.3

Average rating: 3.3, total votes: 6

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