18
Crepe Suzettes
1 batch crepes (about 16)
1/2 cup (120 ml) unsalted butter or margarine
4 tbsp. (60 ml) sugar
1/2 cup (125 ml) orange juice
1 tsp. (5 ml) orange rind, grated
1/4 tsp. (1.5 ml) lemon rind, grated
1/4 cup (60 ml) orange liqueur (Cointreau or Grand Marnier)
2 tbsp. (30 ml) rum or brandy
Make sauce in a chafing dish or large skillet over low heat, stirring ingredients
until butter or margarine melts. Add 3 tablespoons orange liqueur. Fold crepes in
quarters and arrange in sauce. Simmer 10 minutes over low heat, turning crepes
and basting with sauce. Pour remaining liqueur, rum or brandy in center (do not
stir). Let heat for a minute. Then light with a match and serve when flame dies
down.
Peanut Butter Plus
Blend smooth or chunky peanut butter with a little softened butter or margarine
until spreadable. Spread thinly on a crepe, brown side down. Then add any of
the following: jam, jelly, marshmallow whip, bacon bits, sweet relish. Roll and
serve cold or heat in a little butter in a skillet.
Sundae Crepes
Roll a scoop of any flavour ice cream in a crepe and top with sundae sauce. Or
for ice cream cups, brush unbrowned side of each crepe with melted butter, place
snugly over bottom of muffin or custard cups (buttered side up) and bake in 375
°
F
(190
°
C) oven until crisp, about 10 minutes. Cool and fill with ice cream, pudding,
gelatin dessert or fruit.
