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Crepes Suzette - Crepe Plan
Recipe By : Freeze With Ease copyright 1965
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Freezer Meals
Amount Measure Ingredient -- Preparation Method
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6 cubes lump sugar
1 lemon peel
1 orange peel
1/2 cup orange juice -- strained
1/2 cup butter
--sauce mixture---
2 tablespoons confectioner's sugar
1 jigger brandy
1 jigger curacao
1 tablespoon rum
---butter mixture---
6 tablespoons butter -- softened
3 tablespoons curacao
6 tablespoons confectioner's sugar
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1 jigger brandy
4 tablespoons curacao
2 tablespoons rum
Sauce Mixture:
Rub sugar cubes over lemon and orange peel until flavor oils are absorbed. Diss
olve sugar in orange juice.
Cream together butter, confectioner's sugar, and orange juice mixture. Place in
saucepan and bring to boil. Add brandy, curacao, and rum. Flame it and add the
rest of the ingredients. Refrigerate until serving time.
Butter Mixture:
Cream together butter and curacao. Continue creaming while adding confectioner'
s sugar.
You may freeze this mixture or spread the crepes with it, roll, and freeze. To
serve, defrost, heat the sauce on the stove and transfer to chafing dish, or he
at in chafing dish. Heat crepes thoroughly in boiling sauce. Add: Brandy, curac
ao, and rum . When hot, flame with match. Serve while still flaming.
There are a great many steps to this dish, but as you can see, the tasks can be
divided and prepared on different days. Making crepes is a wonderful occupatio
n for two chatty cooks. Utilize two or four saucepans, making lots of batter an
d crepes by the dozens. Crepes are so easy and produce so many elegant dishes.
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