French Crepes Suzette Recipe

Ingredients
<br>- 1 cup Original Bisquick® mix
<br>- 3/4 cup milk
<br>- 2 eggs
<br>- 1/4 cup butter
<br>- 1 teaspoon grated orange peel
<br>- 1/4 cup orange juice
<br>- 1/3 cup white sugar
<br>- 1/4 cup orange liqueur
<br><p></p>Directions
<br>step 1: Beat Bisquick, milk and eggs with fork or wire whisk until blended.  Lightly butter 8 inch skillet; heat over medium heat until bubbly.  For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom.  Cook until golden brown.  Run wide spatula around edge to loosen; turn and cook other side until golden brown.  Stack crepes, placing waxed paper between each; keep covered.
<br>step 2: Heat butter, orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat.  Simmer uncovered 5 minutes, stirring occasionally.  Heat liqueur in 1 quart saucepan, but do not boil.
<br>step 3: Fold crepes into fourths; place in hot orange sauce in skillet and turn once.  Arrange crepes around edge of skillet.  Pour warm liqueur into center of skillet and carefully ignite.  After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.
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Ingredients
- 1 cup Original Bisquick® mix
- 3/4 cup milk
- 2 eggs
- 1/4 cup butter
- 1 teaspoon grated orange peel
- 1/4 cup orange juice
- 1/3 cup white sugar
- 1/4 cup orange liqueur

Directions
step 1: Beat Bisquick, milk and eggs with fork or wire whisk until blended. Lightly butter 8 inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
step 2: Heat butter, orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1 quart saucepan, but do not boil.
step 3: Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

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