Crepes Suzette New Orleans

Ingredients

• 2 eggs
• 1% cups milk
• grated rind of % lemon
• *4 teaspoon salt
• 1 cup cake flour
• 1 tablespoon powdered sugar
• 1 wineglass champagne, white wine or brandy
• 12 lumps sugar
• 1 orange, juice and grated rind
• % cup melted butter

Method

1. 1

   Beat the eggs until light and lemon-colored; gradually stir in the milk, lemon rind and salt.

2. 2

   Sift the powdered sugar with the flour and slowly beat the milk mixture into the flour.

3. 3

   Drop batter by large tablespoonfuls on hot greased griddle.

4. 4

   Fry slowly on one side: turn and fry until other side is golden brown.

5. 5

   Make Suzette sauce as follows: Pour a wineglass of champagne, white wine or brandy into a chafing dish.

6. 6

   Crush the lumps of sugar in the orange juice and add to the champagne which has been heating in the chafing dish.

7. 7

   Add a little of the grated orange rind and 0.5 cup melted butter.

8. 8

   Cover and cook until a thick smooth sauce results.

9. 9

   Dip each pancake as it is prepared into sauce; lift it out and roll it; sprinkle with powdered sugar and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 44. The excerpt below is the record exactly as published.

Crepes Suzette New Orleans 2 eggs 1% cups milk grated rind of % lemon *4 teaspoon salt 1 cup cake flour 1 tablespoon powdered sugar 1 wineglass champagne, white wine or brandy 12 lumps sugar 1 orange, juice and grated rind % cup melted butter

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