Crepes Suzette

Specialities:

Crepes Suzette with Macerated Tropical Fruits
©Chef Paul Mattison Recipe 2001

CREPES:
Ingredients:
¼ C Sugar
½ C All Purpose Flour
1/8 tsp (pinch) Salt
2 Eggs
1 C Milk
1 T Melted Butter
1 T Vanilla Extract

Procedure:
Combine Flour and Salt. Set aside
In another bowl, whisk together Eggs, Sugar and Milk
Add flour mixture to egg mixture
Stir in melted Butter until well blended
Fold in Vanilla Extract
Let batter rest. Chill for 15 minutes
Rub inside of crepe pan (or small sauté pan) with clarified butter
When hot, add thin layer of batter and swirl in pan
When batter is bubbly, flip / turn to other side.
Add crème fraiche and freshly squeezed orange juice and zest
Flambé with Grand Marnier
Serve with macerated tropical fruit