| Crepes Suzette Sweet crepes, recipe follows 1/2 pound butter, softened 4 tablespoons sugar 4 ounces of your favorite liqeuor 4 scoops of vanilla ice cream Fold your crepes in half twice, so they are in the shape of a triangle. In a non- stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liqeuor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately. Sweet Crepes 2 large eggs 1/2 cup milk 1/2 cup water 1 cup all-purpose flour 2 tablespoons melted butter 2 T sugar 1 tsp. vanilla extract 2 T of your favorite liquor In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat an 8 inch crepe pan or non-stick saute pan to medium. Give it a very light spray of cooking spray. Pour 1/4 to 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until set and flip. Cook for another 10 seconds and gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking. |
