Recipe - Crepes Suzettes And Orange Syrup

4 Crepes
2 cup Creme Patissiere
2 tablespoon Curacao
One half cup Finely chopped walnuts
Kirsch
small Fresh strawberries

MELBA SAUCE
Three fourths cup Fresh raspberries
Superfine sugar
Kirsch

CREME PATISSIERE
1 One half cup Milk
1 Vanilla bean
One half cup Sugar

CREME PATISSIERE
One fourth cup Flour

Creme Patissiere: Cook the mixture over low heat, stirring constantly with
a whisk, until it reaches a boil. Remove the vanilla bean & strain through
a fine sieve. Stir as the cream cools & add vanilla extract if you did not
use the vanilla bean. Melba Sauce: Force the strawberries and raspberries
through a very fine sieve. Add sugar and kirsch to taste. Chill.

SCANDIA

SUNSET BLVD., LOS ANGELES. ALSO:

KALVFILETA DRY WHITE WINE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.