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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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LEMON CREPES SUZETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Paulson Estate in Boise, Idaho in 1994. Ingredients:
8 dessert crepes (recipe below) |
1 tablespoon butter |
1-1/2 tablespoons granulated sugar |
juice and finely grated zest of one lemon |
2 tablespoons orange liqueur |
2 tablespoons brandy |
crepes |
3 cups all purpose flour |
4 large eggs |
4 large egg yolks |
1 quart milk |
2 teaspoons granulated sugar |
1/2 teaspoon salt |
4 tablespoons unsalted butter |
Directions:
1. To make crepes mix flour, eggs and egg yolks with a wire whisk.
2. Add the milk, sugar and salt then beat until all ingredients are thoroughly blended.
3. Melt butter in a small container and skim off foam then pour off and clarified butter.
4. Discard sediment at bottom of container.
5. Heat a skillet and brush with the clarified butter.
6. Pour in 1 tablespoon batter and tilt pan immediately so batter spread evenly on base of pan.
7. Cook crepe quickly on both sides then cook all remaining batter and set crepes aside.
8. For crepe filling melt butter in heavy pan then add sugar, juice and zest.
9. Add Grand Marnier and bring to a boil then reduce heat.
10. Fold crepes in fourths and arrange in sauce then spoon sauce over crepes.
11. Warm brandy and place in a long handled metal ladle.
12. Ignite brandy and pour over crepes while flaming.
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