CREPES SUZETTE
Antoine's Restaurant Cookbook by Jr. Roy F. Guste
(Antoine's Restaurant, New Orleans, LA)
Makes about 15 crepes.
CREPE BATTER
3/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
2 whole eggs
1 1/2 cups milk, scalded
1 1/2 tablespoons butter
Sift the flour into a mixing bowl, add the salt, two whole eggs, and half the milk.
Whisk thoroughly, add the remaining milk, and whisk some more. Let it rest.
Just before making the crepes, melt 1 1/2 tablespoons butter and whisk into the batter.
PREPARATION OF CREPES
1 stick butter
crepe batter
Melt butter in a small pan to use in coating the crepe pan. The crepe pan should have a base of about 6 inches.
Heat the bottom and sides of the crepe pan very well, then spoon some melted butter into the pan to coat the bottom and sides. Pour the excess butter back into the butter pan. Pour three tablespoons batter into the pan. Tilt the pan from side to side to completely coat the bottom. Use a knife blade to push down any batter which may cling to the sides of the pan. When the batter in the pan all becomes dry, flip the crepe and cook for about 30 seconds on the other side.
Place the cooked crepes one on the other on a dish and cover with a damp cloth.
FILLING
1/2 cup powdered sugar
2 tablespoons grated orange rind
1 tablespoon vanilla
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons brandy
2 tablespoons melted butter
Combine all ingredients and keep at room temperature
LIQUEURS FOR BURNING
5 ounces Orange Curacao
3 ounces Triple Sec
3 ounces maraschino liqueur
3 ounces kirsch
Combine all liqueurs.
TO SERVE
Spread each crepe, using 2 per person, with 1 tablespoon of the filling and roll up. Place the twelve crepes in a chafing dish and pour in the liqueur mixture. Heat over a flame until hot, and ignite with a match. Spoon the flaming liqueurs over the crepes until the fire goes out.
Serve 2 crepes per person with some of the liqueurs poured over.
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