Catholic Recipe: Crepes Suzette
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
