Crepes Suzette La New Orleans

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For the most dramatic presentation, lower the lighting when serving. this delicious dish is from the creole chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.

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Steps

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Sift dry ingredients together.

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Stir in the milk slowly to obtain a smooth batter.

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Add beaten eggs and beat well.

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Add lemon or orange peel and bake on a hot , greased griddle until browned on both sides , but still soft enough to roll.

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Spread each cake with sauce , roll and serve at once.

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To make the sauce: cream butter and sugar together until fluffy and sugar is dissolved.

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Add fruit juice very slowly , stirring constantly.

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Add grated rind and curaao.

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Blend thoroughly.

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Pour curaao over rolled cakes and ignite before serving.

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Ingredients

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flour, sugar, salt, milk, eggs, lemon rind, butter, superfine sugar, orange juice, orange rind, curacao