Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Crepes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Crepes:
1 Egg
3/4 c Flour
3/4 c Milk -- +4 tb
1 1/2 ts Sugar
1/2 ts Pure vanilla extract
3 tb Butter
Souzette:
6 c Butter
1/2 Fresh lemon
1/2 Fresh orange
1 tb White sugar
2 oz Grand Marnier -- up to 3 oz
Put egg and flour into mixing bowl. Start beating and blending with
a wire whisk. Add milk, stirring. Add sugar and vanilla and blend.
Melt butter and pour into batter and mix in well.
Pour the batter through a sieve or fine strainer to remove any
solids.
Yield: 15 Crepes
Souzette:
Per six crepes!
Melt butter in skillet.
Mix in 1 tb white sugar until dissolved.
Place 6 crepes folded into triangles with the points in the center
of the pan. Squeeze the juice of 1/2 fresh lemon, 1/2 fresh orange
and pour two shots of Grand Marnier all over the crepes and turn
over 2 to 3 times in about 3 minutes. Place 3 on each plate with
the points facing you covering 3/4ths of the previous one. Pour the
sauce over the crepes to just cover the small circle on the bottom
of the plate. Sprinkle with powdered sugar and serve immediately.
From the files of Al Rice, North Pole Alaska, Feb 1994
