Crepes Suzette II


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24 crepes

Ingredients Nutrition


  1. Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth.
  2. Add melted butter and combine. The batter should be the consistency of light cream.
  3. Let sit in the refrigerator for at least 1 hour or overnight.
  4. Lightly oil 1 (6-inch) crepe pan and set over medium heat.
  5. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds.
  6. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.
  7. Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved.
  8. Add rind and juice; bring to a simmer. Turn heat to lowest settings.
  9. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
  10. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.
  11. Warm liqueur briefly and pour over the pan of crepes. Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates.
  12. Dust with confectioners sugar; garnish with orange slices and serve.

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