Raspberry Crepes Suzette
|Unsalted butter||1⁄4 Cup (4 tbs), softened|
|Grand marnier/Other orange-flavored liqueur||1 1⁄2 Tablespoon|
|Grated orange rind||1 Tablespoon|
|Frozen raspberries||10 Ounce (Thawed)|
|Red currant jelly||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3 Tablespoon|
|Ground cardamom||1⁄4 Teaspoon|
Cream 1/4 cup butter; gradually add sugar, beating until light and fluffy.
Stir in Grand Marnier and orange rind, and set aside.
Drain raspberries, reserving juice.
Process raspberries in a food mill; discard seeds.
Set berry pulp aside.
Combine berry juice and cornstarch in a saucepan; mix well.
Add berry pulp, jelly, 3 tablespoons butter, and cardamom; cook over low heat, stirring constantly, until sauce is smooth and slightly thickened.
Spoon about 1 1/2 teaspoons orange butter on each crepe, spreading evenly to outer edges.
Fold crepes in half, and then into quarters.
Spoon half of raspberry sauce into chafing dish arrange crepes in sauce.
Spoon remaining sauce over crepes; place over low heat until heated.
Heat rum in a small saucepan; remove from heat.
Ignite rum with a long match, and pour over crepes.
Spoon sauce over crepes until flames dies.