French Crêpes Suzette
This is the best known of the dessert crêpe recipes.
(4 to 6 servings)
4 lumps of sugar
1 orange
1/2 lb butter
1/2 cup Curaçao
1/4 cup kirsch
12 dessert crêpes (recipe follows)
Rub the lumps of sugar on the orange skin until they are covered with the aromatic oil. Squeeze the orange reserve the juice.
Crush sugar with half of the butter and cream well.
Place rest of butter in a flat skillet of a chafing dish and, when it melts, add the orange butter. Add orange juice and Curaçao and stir with a wooden spoon until well blended. Add kirsch and ignite. (watch your ceiling!
) Keep sauce barely simmering over a spirit lamp or other low flame.
Add crêpes one at a time and, using a fork and large spoon, turn each crêpe in the sauce, then fold into quarters. Serve hot.
Dessert Crêpes
(24 crêpes)
3 cups flour
4 eggs
4 egg yolks
1 quart milk
2 tsp sugar
1/2 tsp salt
4 tbsp butter
Mix flour, eggs and egg yolks with wire whisk. Add milk, sugar and salt and beat until all ingredients are thoroughly blended.
Melt butter in small container and skim off the foam. Pour off and reserve the fat, or clarified butter. Discard the sediment in the bottom of the container.
Heat a 4-inch skillet and brush it with the clarified butter. Pour in 1 tbsp of batter and tilt pan immediately so that batter will spread over entire bottom of pan. Cook crêpe quickly on both sides.
Repeat the process until the crêpes are cookes, staking them on a plate as they are finished. If crêpes are to be served later, cover with wax paper to prevent drying.