Crepe Suzette

Modified Recipe From The Cake Bible by Rose Levy Beranbaum

                                     Chantilly Crepes

                                     3 large eggs
                                     1 cup milk
                                     3 tablespoons unsalted butter, melted
                                     1 tablespoon Grand Marnier
                                     3/4 cup cornstarch  * Gluten Free!
                                     1 pinch salt
                                     1 tablespoon sugar
                                     clarified butter for cooking in crepe pan



                                     Beurre Suzette

                                     5 ounces unsalted butter

                                     1/2 cup caster sugar

                                     2 oranges, juiced and zested

                                     1 lemon, juiced

                                     1 big splash Grand Marnier or cognac < 40% alc.

Cream the butter and sugar until soft. Add juice, zest, and Grand Marnier.

To Serve :  Fold into triangles of halves or thirds with most attractive side down, spreading lightly with the Beurre Suzette after every fold. Use 1 tablespoon butter for each crepe. Lay crepes in a large pan and place over low heat for a few minutes.

Place remaining butter in a pan and heat for a minute or until until bubbling. Pour over crepes.

To Flambe :  Place 3 tablespoons of Grand Marnier in a small saucepan with a long handle. Heat until very hot or starting to flame ( or ignite a flame with a very long match). Pour over crepes and allow to flame until it goes out.

Bon Appetite!

* Recipe doubled for the dish in pictures