Crêpes Suzette

Crêpes Suzette - Family de Freitas

Recipes

Crêpes Suzette (1) (Delma Gomes)
Pancake batter ¼ lb sifted flour Pinch of salt 1 egg 3 egg yolks 1/3 pint milk 2 tbsp castor sugar 1 tsp Kirch 1 oz maraschino	Pancake coating Strained orange juice Sugar cubes rubbed on orange rind 1 tsp lemon juice 2 oz butter diced Brandy flavour Curacao or Benedictine
Add to a small saucepan the ingredients for the pancake coating. Allow the whole to melt until it has the appearance of a thick syrup. Add to it a small glass of brandy flavoured with Curacao or Benedictine. Separately, mix pancake ingredients together. At the end, stir in 1 oz melted butter. Fry the pancake batter thinly in a small omelet pan with some clarified butter. When cooked, spread one side of each pancake with the pancake coating. When spread, fold each pancake in four. Either dish up and serve hot, or, add brandy to dish, light up and serve. Serve very cold on a bed of lettuce.

Crêpes Suzette (Delma Gomes)
Pancake batter 1 cup sifted flour ½ tsp salt 2 eggs ¼ cup powdered sugar 1 cup milk 1 tsp brandy Grated rind of ½ lemon	Pancake sauce ½ cup sweet butter ½ cup powdered sugar ¼ cup of Curacao Cognac Grated rind of 2 tangerines OR Grated rind of one orange
Prepare pancake sauce first. Cream the butter and beat in the powdered sugar, grated rind and Curacao. It need not be perfectly smooth. Set aside. Add the brandy and lemon rind to standard pancake batter (see French Pancakes) and cook. Heat 3 tbsp of the pancake sauce in a chafing dish over low heat. Add the pancakes and heat slowly. Add more sauce as needed. When sauce is syrupy and pancakes are very hot, sprinkle with Cognac or Curacao and ignite. If not using a chafing dish, at table, arrange the pancakes on a small platter, pour over some of the sauce, sprinkle with warm Cognac and ignite before serving.