Crepe Suzette

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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3 eggs

1 cup milk

cup flour

1 tbsp. sugar

tsp. salt

cup butter

2/3 cup sugar

1 tsp. grated orange peel

cup contreau

I'm not a big dessert fan, but then there are crepe suzettes and cherries jubilee.  It's hard to find a restaurant that will do these treasures now, so I think this is one of the most important recipes in this book.  Prepare this for someone who finds the number of birthday candles on their cake embarrassing.  Be kind...just build them a delicious bon fire and be done with it.

Serves: 4

Serve With:  Brandy or Spanish coffee

Beat eggs and milk together; beat in flour, sugar and salt.  Pour 2 tbsp. batter into lightly greased 5 or 6 inch fry pan.  Cook over medium heat, turning once, until light brown.  Fold each crepe in quarters and set aside.

In large fry pan or chaffing dish, melt margarine, sugar and orange peel, cook until mixture bubbles.  Place folded crepes in sauce and cook 5 min or until sugar caramelizes.  Baste occasionally with sauce.  Pour contreau over top and wait a second or two until the contreau is warm.  Ignite and serve immediately.

Die birthday cake.... die.