Recipe - Crepes Suzette From Ron Plaice In Blackpool)

BATTER
1 Whole egg
1 Egg yolk
1 One fourth cup 2% milk
1 cup All purpose flour
One half teaspoon Vanilla
1 teaspoon Finely grated lemon zest
1 teaspoon Light olive oil

ORANGE SYRUP
One half teaspoon Light olive oil
1 tablespoon Orange zest
One half cup White zinfandel
1 cup Freshly squeezed orange
juice
1 tablespoon Freshly squeezed lemon juice
2 tablespoon Brown sugar
1 tablespoon Arrow root mixed with
2 tablespoon White zinfandel
2 tablespoon Yogurt cheese
4 Navel oranges; peeled and
cut into section
1 teaspoon Chopped fresh mint

Batter Mix the egg. egg yolk and milk in a small bowl. Sift the flour into
another bowl and make a well in the center. Pour the egg mixture into the
well and stir together with a wire whisk until flour is fully incorporated.
Add the vanilla and lemon zest. Set aside to rest for 30 minutes

Heat oil in a 8 inch nonstick crepe pan, then pour it into the crepe
batter. This makes the crepes self releasing. Pour One fourth cup of the batter
into the pan and swirl to make a round thin crepe. Cook until slightly
browned, turn and slightly brown the other side. (about 1 minute on each
side) Place the cooked crepes on a plate, cover with a towel.

Syrup Heat the oil in a 10 inch skillet. Add the orange zest and cook to
extract the volatile oils, 2 minutes. Pour in the wine and reduce until
syrupy. Add One half cup of the orange juice, 1 tablespoon at a time to keep the
dark color. Slowly add the remaining orange juice, lemon juice and brown
sugar, stirring until the sugar dissolved.

Strain the syrup and return to the skillet. Add the slurry and heat,
stirring, to thicken and clear. Pour a little into a bowl or measuring cup
with the yogurt. Stir to smooth. Continue pouring the syrup into the yogurt
in a thin stream, stirring until perfectly smooth. Return the skillet over
a very low heat. Place one crepe into the sauce and coat well. Using a
spoon and fork, fold the crepe in half and half again, so the crepe is now
the shape of a triangle. Move the triangle crepe to the side of the pan.
repeat the coating and folding with the rest of the crepes.

Recipe by: MAILING LIST 1995

Posted to recipeludigest Volume 01 Number 445 by ctlindab@mail1.nai.net on
Jan 4, 1998