Crepes Suzette

Crepes Suzette

Ingredients:
For the Crêpe Batter:
2 eggs
1/4 teaspoon ground cinnamon
1 teaspoon granulated sugar
1/2 cup all-purpose flour
pinch of salt
1 cup milk
1 teaspoon vegetable oil

For the Sauce:
1/3 cup fresh orange juice
4 tablespoons butter
2 tablespoons sugar
1/4 cup Grand Marnier (orange liqueur)

Garnish (optional)
Fresh orange slices and rind

Special Equipment:
You will need an 8 or 9-inch crepe pan or nonstick frying pan to make crêpes in.
Instructions:
Tip:
You can make the crêpes ahead of time and heat them through in the sauce. The flambeing is more for show than taste. If you like, add the Grand Marnier to the orange juice mixture (before adding the crêpes). Bring the mixture to a boil (allowing the alcohol to burn off some which is essentially what the flambeing does). Then add the crêpes. Heat through.

For the Crêpes:
Beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crêpe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crêpe until small bubbles form on the surface and it is barely firm, 30 seconds to minute. Flip and repeat until crêpe is done. Use crêpes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature. (You will need 12 crêpes for the crêpes suzette).

For the Sauce:
In a 10-inch skillet, or chafing dish, over low heat, heat orange juice, butter, and sugar until butter melts. Fold each crêpe in half, then fold each one again into quarters. Arrange crêpes in sauce in skillet or chafing dish and heat through.

In a very small saucepan over low heat, gently heat liqueur until warm; remove saucepan from heat. Ignite liqueur with match; pour flaming liqueur over crêpes.

Fresh orange slices and orange rind make nice garnishes.

Makes 12 crêpes, 2 crêpes per serving, (or 6 servings).