Crepes Suzette

Crepes Suzette is a French term for very thin pancakes (crepes) rolled up and served with a

flaming brandy sauce. This is an ideal recipe for making in a chafing dish.

Batter: 3 ounces sifted flour 2 teaspoons sugar

1/2 teaspoon salt 6 fluid ounces milk

3 eggs slightly beaten

Sauce: 4 ounces unsalted butter 4 ounces sugar

1 orange,juice and grated rind 4 tablespoons Curacao or brandy

Mix flour and salt. Add milk alternately with eggs. Beat until smooth.

Grease bottom of a heavy frying pan when very hot. Cover bottom of pan with a thin layer

of batter and quickly tilt pan so that the pancake is evenly paper-thin. Brown on both sides.

Successful making of crepes depends upon the thinness of the batter. If made ahead of time,

pancakes may be reheated in oven. Roll each one and serve with the following sauce.

Sauce: Cream butter(do not melt). Add caster sugar, grated rind and juice of orange, and

Curacao or brandy.

Arrange pancakes in a row on a hot dish. Pour over some of the sauce, sprinkle with Curacao

or brandy, and flame just before serving.

Makes 10 to 12 5-inch pancakes.