Crepes Suzanne Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs), sifted | |
| Sugar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 3 | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Navel orange | 1 | |
| Peach preserves | 1/2 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Brandy | 1/4 Cup (16 tbs) |
Directions
1. Measure flour, sugar and salt 591 into a sifter. Beat eggs until thick in a medium-size bowl; sift dry ingredients over; beat just until smooth. Stir in milk and the 1 tablespoon melted butter or margarine. Chill batter at least 2 hours.
2. Heat a heavy, 8-inch skillet slowly; test temperature carefully by sprinkling in a few drops of water. When drops bounce about, temperature is right. Grease pan lightly with butter or margarine.
3. Pour batter, 1/4 cup at a time, into skillet, tilting to cover bottom completely. Cook over medium heat, 1 to 2 minutes, or until top is set and underside is golden; turn; brown other side. Stack crepes with sheet of foil between each, until ready to serve. Repeat with remaining batter, lightly buttering the pan before each crepe. (Batter makes 8 crepes.)
4. Grate the rind from the orange; reserve. Squeeze and reserve juice from orange.
5. Combine the peach preserves, the honey, the remaining 2 tablespoons butter or margarine and reserved orange rind and juice in same 8-inch skillet; heat, stirring constantly, until mixture bubbles for 1 minute; reduce heat to low.
6. Place a crepe in sauce in pan; turn gently with tongs to coat both sides lightly. Fold crepe in half once, then in half again to form a quarter circle. Pick up with tongs, allowing excess sauce to drain off into pan; place crepe on heatproof serving platter; repeat with remaining crepes. Pour remaining sauce over crepes in serving platter; keep warm.
7. Warm brandy slowly in a small saucepan until small bubbles appear around the edge. (Do not allow to boil.) Ignite carefully with a wooden match held at arm's length. Quickly pour over crepes, spooning sauce over crepes until flames die; serve immediately.
2. Heat a heavy, 8-inch skillet slowly; test temperature carefully by sprinkling in a few drops of water. When drops bounce about, temperature is right. Grease pan lightly with butter or margarine.
3. Pour batter, 1/4 cup at a time, into skillet, tilting to cover bottom completely. Cook over medium heat, 1 to 2 minutes, or until top is set and underside is golden; turn; brown other side. Stack crepes with sheet of foil between each, until ready to serve. Repeat with remaining batter, lightly buttering the pan before each crepe. (Batter makes 8 crepes.)
4. Grate the rind from the orange; reserve. Squeeze and reserve juice from orange.
5. Combine the peach preserves, the honey, the remaining 2 tablespoons butter or margarine and reserved orange rind and juice in same 8-inch skillet; heat, stirring constantly, until mixture bubbles for 1 minute; reduce heat to low.
6. Place a crepe in sauce in pan; turn gently with tongs to coat both sides lightly. Fold crepe in half once, then in half again to form a quarter circle. Pick up with tongs, allowing excess sauce to drain off into pan; place crepe on heatproof serving platter; repeat with remaining crepes. Pour remaining sauce over crepes in serving platter; keep warm.
7. Warm brandy slowly in a small saucepan until small bubbles appear around the edge. (Do not allow to boil.) Ignite carefully with a wooden match held at arm's length. Quickly pour over crepes, spooning sauce over crepes until flames die; serve immediately.
Chef
