Liturgical Year : Recipes : Crepes Suzette

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Catholic Recipe: Crepes Suzette

INGREDIENTS

2 whole eggs
2 egg yolks
2/3 cup sifted all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 3/4 cups milk
1 teaspoon vanilla
2 tablespoons butter, melted
1/4 cup fine granulated sugar
1 teaspoon orange rind, grated
confectioners' sugar

Details

Yield: 14 pancakes
Prep Time: 1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: France

Food Categories

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Feasts

Fat Tuesday

Also Called: Crêpes Suzette; Paris Crêpe Pancakes; Crepe Pancakes

DIRECTIONS

Beat eggs. Gradually add flour mixed with 1 tablespoon sugar, salt. Stir in milk, vanilla; beat until smooth. Add butter; reserve 1 hour.

Heat and butter 6-inch skillet. Pour 1 1/2 tablespoons batter in pan. Rotate pan quickly to spread batter evenly and thinly over entire surface. Cook 1 minute each side. Turn out on clean towel. Sprinkle with sugar combined with orange rind. Roll up. Dust with sifted confectioners' sugar. Repeat until all batter is used.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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