Directions

Clarified Butter:

Melt Butter in a heavy pan until foaming. Skim the foam off of the top and discard. Allow butter to stand

for 5 minutes. The milky residue will settle to the bottom. Pour off the clear amber liquid. Discard the residue, Use clarified butter in cooking crepes or other recipes. It will not burn or stick easily.

Crepes:

Prepare crepe batter one hour before you plan to cook the crepes. Blend all crepe ingredients in a blender and let stand one hour at room temperature. Heat an 8 inch nonstick skillet until it is very hot and a couple of drops of water disappear in a second. Using a 1/4 cup measure, fill 1/2 full of batter. This is the right amount. Tip pan to get batter even over surface of pan. Work quickly. Crepes will be ready to turn in about 15 seconds. Carefully flip over with your fingers using edge of crepe. Allow other side to brown 15 seconds. Continue this procedure until batter is used up or you get tired of lipping. Stack and keep warm over hot water. This is not necessary for crepes may be made a day ahead and refrigerated.

Crepes Suzette:

Combine Butter and sugar. Add zest, Juice and liqueur and mix well. Place in hot chafing dish and heat until mixture reduces slightly. Dip each crepe into hot mixture. Fold in quarters and place around sides of chafing dish until all 12 crepes are folded. Sprinkle with confectioners’ sugar. Add 3 tablespoons of liqueur and brandy to pan. Stand back as far as possible and light with a long match. The brandy needs to be hot to light but it evaporates quickly. Spoon flaming liquid over crepes and serve after flame dies down. Whipped cream is optional as a topping.

Dessert Crepes:

Elegant desserts are made by adding jelly, preserves or fresh fruits to rolled or folded crepes. Top with whipped cream and garnish.

Makes 12 crepes