Crepes Suzette

Make sure you hair is secured as brandy's flames are blue/ hard to see. The first time I flamed some I almost flamed myself. Lots of work but GOOD !

Ingredients

• 4 eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/2 acups flour
• 3 tablespoons butter, melted
• 1 tablespoon brandy
• 14 tablespoons butter
• 1/2 cup sugar
• 1 tablespoon orange rind
• Suzette Sauce
• 2 tablespoons butter
• 2 tablespoons confectioners' sugar
• 1/3 cup heated brandy
• Juice and grated rind of 1 orange

Directions

Beat eggs in bowl until frothy. Add milk, vanilla, sugar and salt. Gradually add flour to egg mixture. Add melted butter and brandy; beat until smooth. Batter should be quite thin.
Melt 1 tablespoon butter in heavy 5 or 6 " skillet or crepe pan. Pour in just enough batter to cover bottom of pan, about 2 tablespoons; cook until bubbles appear and underside is lightly browned. Turn over and cook until lightly brown on othe rside. Continue to make crepes one at a time, heating a teaspoon of beuuter to sizzling for each crepe.
Cream 1/3 cup butter, 1/2 cup sugar, and orange rind together until smooth; spread mixture thinly on brownest side of each crepe. Fold crepe into a 4 layered triangle. Refrigerate until 1 hour before serving timme.
To Make Sauce: melt butter in blazer pan of chafing dish. Add confectioners' sugar, orange rind, and orange juice. Cook until slightly thickened.
Arrange crepes in pan, spoon hot sauce over them. When thoroughly heated, ignite hot brandy and pour over crepes. Gently spoon syrup over crepes as long as flame lasts.

Submitted 6/13/05.
Source: Creative cooking - Pasta and Deserts
Submitted By: Patricia Edmister
pated@aeneas.net
Crepes Suzette