Crepes Suzette at the Plaza

Name: Crepes Suzette at the Plaza
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 12 crepes, 5-6 serving(s)
Ingredients: 1 egg; 1 teaspoon sugar; 1/4 cup flour; 1/4 teaspoon vanilla; 1/2 orange, freshly grated rind of; 1/2 cup light cream; 2 tablespoons butter, melted; 1/2 cup orange juice; 7 lumps of sugar; 1 lemon; 1 orange; 1/2 cup Cointreau liqueur or 1/2 cup Curacao; 2 tablespoons Grand Marnier or 2 tablespoons brandy

Submitted by carrie sheridan

"From The Plaza Hotel in New York City --"

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Ready In:: 1hr 45mins
Ingredients:: 13
Yields:: 12 crepes
Serves:: 5-6

ingredients

1 egg
1 teaspoon sugar
¹⁄₄ cup flour
¹⁄₄ teaspoon vanilla
¹⁄₂ orange, freshly grated rind of
¹⁄₂ cup light cream
2 tablespoons butter, melted
¹⁄₂ cup orange juice
7 lumps of sugar
1 lemon
1 orange
¹⁄₂ cup Cointreau liqueur or 1/2 cup Curacao
2 tablespoons Grand Marnier or 2 tablespoons brandy

directions

To make the crepes, use a wire whisk to combine the egg, sugar, flour, vanilla and orange rind. Whisk until ingredients are blended and very smooth.
Add the cream gradually. When well-mixed, stir in the melted butter.
Let stand 1 hour to slightly thicken batter and then fry the cakes in a crepe pan. Keep warm.
Place a shallow pan or chafing dish over moderate heat and pour in orange juice. Rub the lumps of sugar over the lemon and orange rinds until they have become impregnated with the zests (citrus oils), then put them into the pan with the hot orange juice and dissolve.
Let the liquid in the pan reduce to about one-half.
Fold the crepes in half and then in half again to form quarters and place them in the pan.
Spoon up some of the sauce to moisten the tops.
Pour the cointreau over them and add some grand marnier or good brandy.
As soon as the liquid is very hot [ THIS IS ESSENTIAL], light it with a match. While the sauce is flaming, move the crepes around in the liquid and get them hot and flaming. Use a long-handled fork to serve the flaming crepes on hot dessert plates with a little of the sauce spooned over them.

Questions & Replies

In the ingredient list, below the lumps of sugar, a lemon and an orange is listed but the instructions imply that the rind of the lemon and orange is used. Is it the rind and the juice that is used or which one?

Lee_99999

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RECIPE SUBMITTED BY

carrie sheridan

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life

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