Crepe Suzette

HOW TO PREPARE CREPE BATTER

Ingredients:
1/2 cup of all-purpose flour
1 tsp of sugar
1/4 tsp of salt
2 egg yolks
3-1/3 cups of milk
2 tbsp of melted butter
2 egg whites, stiffly-beaten
brandy

Procedure:
Sift together all-purpose flour, sugar and salt. Set aside.
Beat egg yolks, then add milk and melted butter. Stir until blended.
Add the flour mixture and beat until very smooth.
Fold in stiffly-beaten egg whites.
Pour 1/4 cup of batter into a hot griddle or pan. Cook until light brown in color (both sides).
Spread 2 tablespoons of orange sauce on each crepe then roll and arrange on a heat-resistant plate.
Pour about 2 tablespoons of brandy on each crepe.
Carefully ignite with safety match.
When flame subsides, pour the remaining sauce with orange sections and serve.

HOW TO PREPARE ORANGE BUTTER SAUCE

Ingredients:
3/4 cup of butter
1-1/2 cup of powdered sugar
1/2 orange rind
1/2 tsp of lemon rind
1/3 cup of orange juice
3 tbsp of lemon juice
1/3 tsp of orange marmalade
3/4 cup of orange sections, membrane-free

Procedure:
Cream the butter and sugar.
Add orange rind and lemon rind, orange and lemon juices and marmalade. Mix well.
Heat to boiling.
Spread 2 tablespoons of mixture on each side.
To the remaining sauce, add the reheated orange sections.