Serves: 6
Total Calories: 356
Sift together sifted flour, sugar, and salt. Combine eggs (beaten) and milk. Stir into dry ingredients until smooth. Stir in 1 tablespoon butter and cognac. Let stand for 2 hours.
In a frying pan, heat 1/2 cup butter. Pour in 1 tablespoon of batter to cover bottom of pan with a thin layer. Rotate pan to spread batter evenly. Cook one minute on each side. Stack crêpes one on top of the other, separated by wax paper.
Cream butter, powdered sugar, and orange rind. Add orange juice and Grand Marnier or Cointreau. Spread on crêpes and fold or roll them up. Arrange on hot serving dish. Sprinkle with sugar and warmed brandy. Ignite and serve flaming.
This Crêpes Suzette recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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