Crepes Suzette Preparation
First make the crepes. In a bowl combine the milk, flour, eggs, sugar and oil, whisk together until well blended. Heat a lightly oiled 6-inch non-stick skillet. Remove the pan from the heat. Spoon in 2 tablespoons of the batter, lift and tilt the skillet to spread the batter. Return to heat, brown on one side only. Invert pan over paper towel, and remove crepe. Repeat with remaining batter. Grease skillet occasionally. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. Set aside. Meanwhile, make the orange sauce. In a large skillet combine the butter, zest, orange juice, sugar, and orange liquor. Cook and stir until thickened and bubbly. Arrange folded crepes in sauce. Simmer for 3 minutes, spooning the sauce over the crepes occasionally. In a small saucepan heat the brandy until it simmers. Carefully ignite and pour over the crepes. Top with powdered sugar and serve. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2244 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-31-1996 Recipe by: Emeril Lagasse
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