*  Exported from  MasterCook  *

                              CREPES SUZETTE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CREPE BATTER-----
 125       g            Flour (4.5 oz)
  15       g            Sugar (0.5 oz)
   1       pn           Salt
   2                    Eggs
   3       dl           Milk, boiled and cooled
                        -- (5/8 pint)
   1       dl           Double cream ( 3.5 fl oz)
   1       tb           Curagao
                        Clarified butter for the pan
                        -----SAUCE-----
   6                    Sugar lumps
   2                    Oranges
 180       g            Softened butter ( 6 oz)
 180       g            Sugar
   3       tb           Curagao

  THE BATTER: Put the flour, sugar and salt in a bowl
  and stir in the eggs, one at a time, with a wooden
  spatula. Pour in one-third of the milk and mix until
  smooth and homogenous. Stir in the cream, the rest of
  the milk and the curagao, cover the bowl with a plate
  and leave the batter to stand at room temperature for
  at least 1 hour before cooking the crepes.
  COOKING THE CREPES: Brush the pan with clarified
  butter and heat it. Ladle in a little batter, tilt the
  pan to spread it thinly over the base and cook the
  crepe for about 1.5 minutes, then turn it over with a
  palette knife and cook for about 1.5 minutes more,
  until golden on both sides. Place the crepe on a plate
  and make more crepes in the same way: you should end
  up with 18 crepes ! THE SAUCE: Rub the sugar lumps
  again the orange skin to absorb as much flavour as
  possible. With a wire whisk, work together the
  softened butter and sugar, then add the curagao and
  sugar lumps. SERVING: Squeeze the orange juice into a
  pan, set over high heat and reduce by half. Bring the
  pan to the table, set it on a spirit stove - or a
  fondue heater - and beat the butter mixture into the
  orange juice, bringing the mixture to the boil. As
  soon as the sauce bubbles, lift one crepe at a time
  with a fork and spread it in the sauce, turn it over
  and fold into quarters. Repeat with all the crepes. --
 


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