Crepes Suzette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup butter, melted and cooled or 1/4 cup salad salad oil
• 2 eggs
• 2 egg yolks
• 1 1/2 cups milk
• 3/4 cup sweet butter
• 1/2 cup sugar
• 1/3 cup grand marnier
• 1/4 cup orange zest
• 1/2 cup sweet butter
• 3/4 cup sugar
• 2 tablespoons shredded orange rind
• 2/3 cup orange juice
• 2 oranges, peeled and sectioned
• 1/2 cup grand marnier

Recipe

• 1 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 remaining milk until mixture is well blended.
• 2 refrigerate, covered, at least 30 minutes.
• 3 meanwhile, make orange butter: in small bowl, with electric mixer at low speed, 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.
• 4 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 ranslucent--about 20 minutes. add orange sections and 1/2 cup grand marnier. keep warm.
• 5 to cook crepes: slowly heat 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.
• 6 coook until lightly browned--about 30 seconds; turn, and brown other side. turn out onto wire rack.
• 7 spread each crepe with orange butter, dividing evenly. fold each in half, then in half again. when all are folded, place in orange sauce in chafing dish or skillet; cook over low heat until heated through.
• 8 to serve: gently heat 3 tablespoons grand marnier in small saucepan just until vapor rises. ignite with match, and pour over crepes. serve flaming. makes 6 to 8 servings.
• 9 mccalls cookbook.