CRÊPES SUZETTE RECIPE
Larousse Gastronomique: The World's Greatest Cookery Encyclopedia
(1988 ed.)
Crêpes Suzette -
Prepare a crêpe batter with 250 g (9 oz, 2 1/4 cups) flour, 3 whole eggs, 2 glasses of milk, and a pinch of salt.
Add the juice of a tangerine, 1 tablespoon Curaçao, and 2 tablespoons olive oil.
Leave to stand for 2 hours at room temperature.
Work 50 g (2 oz, 4 tablespoons) butter with the juice of a tangerine, its grated rind, 1 tablespoon Curaçao, and 50 g (2 oz, 4 tablespoons) caster (superfine) sugar.
Make some thin crêpes in a heavy-based frying pan (skillet) (never washed, but wiped each time with clean paper).
Mask them with a little of the tangerine butter, fold them in four, return them one by one to the frying pan, and heat them.
Arrange them in a warm dish, slightly overlapping.
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