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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The hardest part is getting the flame to catch...not controlling it. Oh and maybe not eating too much. I bought my first crepe pan at 14 yrs of age after watching the Galloping Gourmet, and I still have the pan! Ingredients:
1-1/2 c milk |
3 eggs |
2 tbsp vegetable oil |
1-1/2 c all-purpose flour |
1/8 tsp salt |
(optional 1 tsp sugar for sweet tooths) |
crepe suzette |
6 tbsp butter |
1/4 c sugar |
2/3 c fresh squeezed orange juice |
4 tbsp orange liqueur |
2 tbsp brandy |
Directions:
1. Put all ingredients for crepe in blender and blender to smooth and airy
2. Heat a scant 1/2 tbsp butter in crepe pan over med high heat
3. Put a 1/4 c of batter in pan, tilting to coat (this takes time to master, but the results are STILL EDIBLE...in other words, fun to keep trying)
4. Heat over burner til bubbles form on edge of crepe and it can be lifted to flip
5. Cook second side til golden flecked
6. Stack crepes between layers of wax paper
7. CREPE SUZETTE
8. Melt butter in large skillet
9. Stir in sugar til melted
10. stir in orange juice and liqueuer
11. Slip one crepe at a time into sauce
12. Fold in half, them half again until little triangular pockets,
13. fill pan with four folded crepe
14. BE READY WITH A LONG NOZZLE BUTANE LIGHTER, and A TIGHT FITTING LID FOR PAN JUST IN CASE.
15. Pour in brandy, heat for a few secs (It won't light if it is not hot enough) then click the lighter close to pan to ignite (this actually cooks the sauce giving it it's special flavour)
16. Lift pan off heat and tilt to disperse the flame, and if you freak out, cover with lid. But don't -it really is quite tame.
17. Serve with a VIOLA!
18. Bon apetit!
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