Crepes Suzette With Curacao
|Plain flour||4 Ounce|
|Milk||1⁄2 Pint (Scant Pint)|
|Melted butter/Oil||1 Tablespoon|
|Oil||1 Tablespoon (For Frying)|
|Castor sugar||4 Ounce|
|Finely grated orange rind||1|
|Curacao/Grand marnier / other orange liqueur||1 Tablespoon|
Sift the flour and salt into a large bowl.
Add the egg, then gradually beat in the milk to make a smooth batter.
Stir in the butter or oil.
Put the oil for frying in a 6 or 7 inch heavy based frying pan and heat slowly.
When it is really hot pour off the excess oil and spoon about 2 tablespoons (2 1/2T) of the batter into the pan.
Tip the pan slightly from side to side so that the batter thinly covers the base of the pan.
Cook the pancake for about 1 minute, then turn it over and cook for another minute.
Put the pancake on a plate and cover with a clean tea towel.
Repeat with the remaining batter, stacking the pancakes on top of each other.
Put the sugar, butter, orange rind and juice into a pan.
Heat gently until the sugar has dissolved, then simmer the sauce for about 5 to 10 minutes until syrupy.
Put a pancake in the pan, fold it in four, remove from the pan, place on a hot serving dish and keep it hot.
Repeat with the remaining pancakes.
When they have all been coated add the liqueur and brandy to the pan, and replace the folded pancakes.
Reheat the sauce gently then serve the pancakes.