 |
Crepes Suzette Recipe | |
Dessert | |
|
Ingredients:
1 cup sifted all-purpose flour1/4 teaspoon salt 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1 cup milk 2 tablespoons melted butter 2 eggs, slightly beaten 1 cup orange marmalade or apricot jam Powdered sugar 2 tablespoons butter 1 tablespoon cognac or cointreau, optional
Directions:
Put milk, melted butter and eggs in blender container or food processor bowl. Combine flour, salt, sugar and cinnamon. Add to milk mixture; blend until smooth. Allow batter to sit at room temperature about 10 - 15 minutes.Heat a 5-inch skillet or crepe pan and grease lightly. Pour in about 3 tablespoons of batter; swirl around until batter covers bottom. Cook until crepe is brown on the bottom; turn and brown other side. Keep crepes warm in a 200 degree oven until all crepes are cooked. When all ready, place 2 tablespoons marmalade or jam in center of each crepe. Roll; dust with powdered sugar. Heat butter in a chafing dish with remaining 1/2 cup jam or marmalade and the cognac or liquer. Place rolled up crepes in the chafing dish. Spoon hot sauce over them for 1 or 2 minutes, while sauce bubbles around them. Serve on warmed dessert plates. To flambe: Fill a large serving spoon with cognac. Ignite it with a match. Stir into remaining sauce in chafing dish. Quickly spoon sauce, while still flaming, over the rolled crepes. 12 crepes.
Any heatproof shallow casserole type dish can be used in place of a chafing dish. This recipe is OLD, from the time when chafing dishes were very popular.
| |