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CREPES-SOUZETTE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-BASIC CREPES:
1 Egg
3/4 c Flour.
3/4 c Plus 4 tbsp. milk.
1 1/2 ts Sugar.
1/2 ts Pure vanilla extract.
3 tb Butter.
1.Put egg and flour into mixing bowl.Start beating
andblending with a wire whisk.Add milk,stirring.Add
sugar and vanilla and blend.
2.Melt butter and pour into batter and mix in well.
3.Pour the batter through a sieve or fine strainer to
remove any solids.
Yields approx.15 crepes.
SOUZETTE: Per six crepes!
1.Melt 18 lb. butter in skillet.{12 stick}
2.Mix in one tbsp.white sugar until dissolved.
3.Place six crepes folded into triangles with the
points in the center of the pan.Squeeze the juice of
12 fresh lemon, 12 fresh orange and pour two shots of
" Grand Marnier " all over the crepes and turn over
two to three times in about three minutes.Place three
on each plate with the points facing you covering
three quaters 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
serveimmediately.
SOUZETTE INGREDIENTS:
1.Butter. 2.1/2 fresh lemon. 3.1/2 fresh orange.
4.white sugar. 5.Grand Marnier. From the files of Al
Rice, North Pole Alaska. Feb 1994
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