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Crepes Suzette From Ron' Plaice in Blackpool)



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Crepes Suzette From Ron' Plaice in Blackpool)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

This dish, above all others, evokes that French 'feeling' in foreign
restaurants. Easy to cook once you get the batter just right. The Grand
Marnier can be substituted with any suitable orange flavored liqueur.
Delicious made with Southern Comfort. An 'adult' dessert for a special
occasion. Bon appetite mon cherie! From Ron's Plaice in Blackpool for a
sweet lady in the USA ;-)

The Crepe: [Pancake] Mix the flour with the icing/confectioner sugar and
grated rind of half a lemon in a bowl. Beat the egg yolks and egg with the
milk and cream, and stir into the flour. Beat all to a smooth batter. Melt
the butter and stir into batter mix. Cook in a very hot pan with a little
of the butter for cooking. Each crepe should be very thin and about 6
inches across. Keep hot!

The Sauce: Wash and dry the oranges and lemons. Rub the sugar lumps over
the rind to extract the wonderful aromatic oils. [I can almost smell it
from here:)] Squeeze the fruits to extract the juice. Heat some butter in
a large pan,add the sugar lumps and sugar [regular type as used in coffee].
Once melted, add the orange and lemon juice, and cook for a few minutes.
While stirring, add the Grand Marnier. Heat the crepes, one by one in the
sauce,turning several times; almost all the sauce should be absorbed by the
crepes. Roll up all crepes and return to the pan. Warm the brandy, pour it
over the crepes in the pan, set it alight 'Whooof'! Flambe by leaving the
crepes in the pan until the flames die down. Serve at once. Once consumed,
you should turn down the lights, 'snuggle' up on the settee, and discuss
the merits of French Cuisine in whispers. Bon appetite
:-) From Ron's Place in Blackpool, just a whisper from your heart
:-)

Ingredients:

4 7/16 oz Flour
1 7/16 oz Sugar, icing/confectioners
1/2 Lemon, rind, grated
2 Egg yolks
1 Egg whole
1/2 c Milk
1/2 c Cream, single
1 3/4 oz Butter
Butter for cooking
3 Oranges
1 Lemon
1 1/16 oz Sugar, regular kind:)
2 2/3 tb Grand Marnier or similar
1/4 c Brandy
10 Sugar lumps

Serves:

1 Servings

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