Recipe - Crepes-Evelyne Cohens Recipe

BASIC CREPES:
1 Egg
Three fourths cup Flour.
Three fourths cup Plus 4 tbsp. milk.
1 One half teaspoon Sugar.
One half teaspoon Pure vanilla extract.
3 tablespoon Butter.

1.Put egg and flour into mixing bowl.Start beating andblending with a wire
whisk.Add milk,stirring.Add sugar and vanilla and blend.

2.Melt butter and pour into batter and mix in well.

3.Pour the batter through a sieve or fine strainer to remove any solids.

Yields approx.15 crepes.

SOUZETTE: Per six crepes!

1.Melt 18 lb. butter in skillet.{12 stick}

2.Mix in one tbsp.white sugar until dissolved.

3.Place six crepes folded into triangles with the points in the center of
the pan.Squeeze the juice of 12 fresh lemon, 12 fresh orange and pour two
shots of " Grand Marnier " all over the crepes and turn over two to three
times in about three minutes.Place three on each plate with the points
facing you covering three quaters of the previous one.Pour the sauce over
the crepes to just cover the small circle on the bottom of the
plate.Sprinkle with powdered sugar and serveimmediately.

SOUZETTE INGREDIENTS:

1.Butter. 2.One half fresh lemon. 3.One half fresh orange. 4.white sugar. 5.Grand
Marnier. From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini