Crepes Suzette Recipe
Ingredients
| Skim milk | 3/4 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Egg white | 1 | |
| Non-stick spray coating | ||
| Orange peel | 1/4 Teaspoon, finely shredded | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| 2 tablespoons unsalted margarine | ||
| Orange liqueur | 1 Tablespoon | |
| Brandy | 1 Tablespoon | |
Directions
For crepe batter, in a small mixing bowl combine the milk, flour, sugar and egg white.
Beat with a rotary beater till well mixed.
Spray a 6-inch skillet with non-stick coating then heat the skillet over medium heat.
Remove from the heat.
Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter.
Return to the heat; brown on one side only.
Invert the pan over paper towels; remove the crepe.
Repeat with the remaining batter to make 8 crepes, lightly greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle; set crepes aside.
For orange sauce, in a large skillet or the blazer pan of a chafing dish combine the shredded orange peel, orange juice, corn syrup, margarine, orange liqueur and brandy.
Cook and stir just till bubbly.
Arrange the folded crepes in sauce.
Simmer for 3 minutes or just till heated through, spooning sauce over crepes occasionally.
Beat with a rotary beater till well mixed.
Spray a 6-inch skillet with non-stick coating then heat the skillet over medium heat.
Remove from the heat.
Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread batter.
Return to the heat; brown on one side only.
Invert the pan over paper towels; remove the crepe.
Repeat with the remaining batter to make 8 crepes, lightly greasing skillet occasionally.
Fold each crepe in half, browned side out.
Fold in half again, forming a triangle; set crepes aside.
For orange sauce, in a large skillet or the blazer pan of a chafing dish combine the shredded orange peel, orange juice, corn syrup, margarine, orange liqueur and brandy.
Cook and stir just till bubbly.
Arrange the folded crepes in sauce.
Simmer for 3 minutes or just till heated through, spooning sauce over crepes occasionally.
Chef
