Ingredients

For Crepes:
4 heaping tablespoons of flour
1 egg
1 egg yolk
A pinch of salt
4 tablespoons of milk
2 tablespoons of melted unsalted butter
1/2 cup milk

For Filling:
6 tablespoons sweet butter
3 heaping tablespoon of superfine granulated sugar
Zest of 1 orange
2 tablespoon curacao, cognac or Grand Marnier

Final Assembly and Sauce:
Zest of 1 orange
6 Large Cubes of sugar which have been rubbed over the skin of an orange until they have absorbed some of its oil
1/4 cup of sugar
6 tablespoons of sweet butter
1/3 cup strained fresh orange juice
2 Tbs. of curacao, cognac, or Grand Marnier
2-3 oranges – peeled, sectioned with skin removed
1/3 cup Grand Marnier, warmed

Directions

For The Crepes:
1. Beat the mixture with a small wire whisk until it is smooth and velvety.
2. Gradually add  milk, beat continuously. When the mixture reaches the consistency of light cream, you have added enough milk and need not use it all.
3. Pour the batter into a covered container and refrigerate it for at least one hour. (This is an excellent batter to keep on hand in your refrigerator, as you can make crepes with any number of fillings for a last minute entree or dessert.)
4. Heat a crepe or omelet pan (you may also use a griddle; the most important thing is that the cooking surface is flat.)
5. Rub the bottom of the pan with very little salted butter, using a wad of wax paper or paper towel. The pan must be hot enough for the butter to almost smoke.
6. If the batter has become too thick from standing, thin it out with a few drops of milk.
7. Ladle out about 4 tablespoons of batter into the pan. This should cover the bottom of the pan with a thin coat of batter. Left the pan and tilt it around the moment the batter is put in, to spread it evenly and thinly.
8. Brown the crepe on one side. (This should only take a minute or so.)
9. When it is evenly browned, turn it carefully, using a spatula. Let the other side cook for about another ? minute. It will not be as beautifully browned as the first side, but that doesn’t matter since crepes are like people on first acquaintance – they show only heir best side.
10. Remove crepe from pan and stack them on a plate covered with an inverted bowl. They will not dry out before you are ready to use them. You may make the crepes several hours ahead of time.
11. Repeat until you have used up all of the batter. (You should have either 9 large crepes or 12 smaller ones.)

For The Filling:
1. In a mixer bowl, beat butter until very light and fluffy.
2. Add slowly sugar, zest, and liquor. (The butter can be made in advance and refrigerated until you are ready to use it. Just let it stand at room temperature until it is soft enough to spread easily.

When Ready to Assemble:
1. Spread wrong side (less browned side) of crepe with orange butter. Fold them each in half and then in half again, forming small wedge shaped triangles.
2. Have additional ingredients ready to go along with your chafing dish or Suzette pan. (If you don’t care about the fireworks, you may make the dish in the kitchen and bring out the dessert after you have flambeed it.)
3. Cook all of the ingredients except the orange sliced and reserved Grand Marnier, in the chafing dish slowly and gently, stirring them from time to time until they are syrupy.
4. Add the orange slices and place the stuffed pancakes in the hot sauce, spooning it over them evenly.
5. Ignite your reserved Grand Marnier in the measuring cup and pour it over the crepes.
6. Shake the dish a little to get the flaming sauce distributed over the crepes.
7. When the pyrotechnics die down, serve the crepes ad their sauce on warm dessert plates.

Crepe Suzette is a wonderful dish to impress your guests with. It may look complicated but it is not and most steps you may prepare hours in advance. This dish is traditionally finished table side with a burst of flames in a chaffing dish or Suzette pan. If you do not have this equipment do not despair, you can still make the dish but the flambeing will have to take place in the kitchen. With practice, this dish becomes easier to make. A few words on safety: As with all flambeing, be careful, the alcohol can catch on fire very quickly and create a large flame burst. Make sure that you pour all liquor into cups before adding them to the dish. Never pour directly Crepe Suzette is a wonderful dish to impress your guests with. It may look complicated but it is not and most steps you may prepare hours in advance. This dish is traditionally finished table side with a burst of flames in a chaffing dish or Suzette pan. If you do not have this equipment do not despair, you can still make the dish but the flambeing will have to take place in the kitchen. With practice, this dish becomes easier to make. A few words on safety: As with all flambeing, be careful, the alcohol can catch on fire very quickly and create a large flame burst. Make sure that you pour all liquor into cups before adding them to the dish. Never pour directly from the bottle into the pan.

Crepe Suzette (Flaming Pancakes with Orange Butter)
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