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 ...