Wednesday, February 02, 2005

Pamela's Crepes Suzette

This recipe came from Rosemary Tedesco. I tooking a bunch of cooking classes from her when we lived in San Jose in the mid to late '70s.

Crepes a la Paris

1 1/4 cups flour
4 eggs
1/2 cup butter
2 tablespoons sugar
1 3/4 cup milk
1/4 cup rum (optional)

Melt butter. Cool slightly and add to beaten eggs with flour, rum, sugar and lastly, milk. Beat till smooth. Make batter one or two hours before making crepes, and refrigerate.

Crepes can be made well ahead and kept refrigerated with wax paper separating each one.

To cook, put small amount of butter in crepe pan. Laddle batter into pan and swirl to make a thin pancake. when browned, lift edges carefully to loosen and turn carefully with spatula or better still, flup into second pan on another burner. Second side cooks in less than a minute.

Makes 24 crepes

Orange Sauce:

1/4 cup butter
1/3 cup sugar
1/4 cup Grand Marnier
1/3 cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 cup fresh orange secions

Melt butter, add sugar, juice, and peel, simmer slowly about 10 minutes. Add oranges and liqueur.

Orange Butter:

1/2 cup butter
1/2 cup sugar
1/4 cup Grand Marnier

Beat butter into sugar and add liqueur slowly. Spread on each crepe and fold in quarters (this can be done ahead). Heat sauce in chafing dish until bubly and hot. Add folded crepes one at a time dipping both sides in sauce.

Heat 1/4 cup brandy until vapor rises. Light with match and pour over crepes.

Serves 6 (two crepes each)

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