Crepes Suzette

Ingredients

• one-half pound of sweet butter
• one-half pound of sugar
• the grated peel of two oranges
• a dash of brandy or kirschwasser
• two ponies of brandy or kirschwasser

Method

1. 1

   Make some French pancakes, as thin as possible.

2. 2

   Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser.

3. 3

   Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly.

4. 4

   Spread some of the cream over each pancake, fold in the form of an English pancake, place them in a chafing dish, pour two ponies of brandy or kirschwasser over them, and light just before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 219. The excerpt below is the record exactly as published.

Crepes Suzette Demi tasse Poached eggs, Velour. Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Bearnaise sauce. Filet mignon, Monegasque. Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madere, to which has been added some sliced green olives, over the steaks. Hare soup, Uncle Sam. Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper. Crepes Suzette. Make some French pancakes, as thin as possible. Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser. Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly. Spread some of the cream over each pancake, and then fold in the form of an English pancake. Place them in a chafing dish, pour two ponies of brandy or kirschwasser

Cook this with the app: pantry check, scaling, and the assistant.