Crepes Suzette
Crepes Suzette
(Yield: 6 to 8 servings)
3 eggs, beaten
1/2 cup milk
1/2 cup Aunt Jemima Ready-Mix for Pancakes
1/2 teaspoon grated lemon rind
Combine beaten eggs and milk. Add Ready-Mix and grated lemon rind, stirring until smooth.
Place about a teaspoonful of butter in a small frying pan and heat until the butter bubbles. Pour in enough batter to coat bottom of pan with a thin layer. Bake until delicately browned on underside; turn and bake on other side.
Roll up; serve with hot cognac and light just before serving.
Sauce:
1/2 cup sweet butter
1/2 cup powdered sugar
Grated rind of 1 orange
1/4 cup cognac or curacao or a mixture of maraschino, and curacao
Cream butter, beat in powdered sugar and add grated rind.
Add 1/4 cup cognac or curacao or mixture of maraschino and curacao.
Heat sauce and pour over pancakes on small platter. Sprinkle with warmed cognac and light just before serving.
(Yield: 6 to 8 servings)
3 eggs, beaten
1/2 cup milk
1/2 cup Aunt Jemima Ready-Mix for Pancakes
1/2 teaspoon grated lemon rind
Combine beaten eggs and milk. Add Ready-Mix and grated lemon rind, stirring until smooth.
Place about a teaspoonful of butter in a small frying pan and heat until the butter bubbles. Pour in enough batter to coat bottom of pan with a thin layer. Bake until delicately browned on underside; turn and bake on other side.
Roll up; serve with hot cognac and light just before serving.
Sauce:
1/2 cup sweet butter
1/2 cup powdered sugar
Grated rind of 1 orange
1/4 cup cognac or curacao or a mixture of maraschino, and curacao
Cream butter, beat in powdered sugar and add grated rind.
Add 1/4 cup cognac or curacao or mixture of maraschino and curacao.
Heat sauce and pour over pancakes on small platter. Sprinkle with warmed cognac and light just before serving.
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