Crepes

By KBJR News 1

December 20, 2010 Updated Dec 21, 2010 at 8:36 AM CDT

makes 6 or so 2 oz crepes
8 oz milk
8 oz or four eggs
4 oz flour
pinch of salt

Add wet to dry and mix out all the lumps. Batter is best if it is allowed to rest for and hour before making crepes.

Brush butter or use pan spray on a well seasoned crepe pan or a 10 inch Teflon pan.
Cook on Med high heat until sides brown. Flip the crepe and cook 1 minute on the other side.
Stack crepes on a plate with pieces of wax paper in between until needed.

Suzzette Sauce
6 navel oranges, juiced (about 1 cup orange juice)
3/4 tablespoon sugar
2 tablespoons orange liqueur, or brandy
4 navel oranges, peeled and sectioned
1 orange, zested

In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes. Swirl in a knob of cold butter add the orange liqueur and orange sections. Add the zest. Set aside.
Spoon over crepes folded twice to look look like triangles.

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