The nice thing about Crepes Suzette, is that they are an all season dessert.  They are just as appropriate on a cold winter’s evening or as a finishing touch dining al fresco.

One year my son requested Crepes Suzette for his birthday dessert…they were already flaming, so no candle required.

The crepes are easy to make using the Dessert Crepe recipe, but be prepared to spend about an hour to prepare all the crepes.

Creating the Crepes Suzette is a last minute thing that can be done for your guests just before serving.

Crepes Suzette

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Ingredients

• 2/3 cups butter
• 1/4 cup sugar
• Zest of one orange (zest the orange before sqeezing it for the juice)
• 2 - 3 oranges (squeezed to make 2/3 cup orange juice. If fresh oranges are not available, use orange juice.)
• 1/3 cup brandy
• 1/3 cup orange liqueur
• 2/3 cups orange juice

Directions

Preparing the Crepes Suzette

Prepare Dessert Crepes. As each one is completed, stack so first baked side is down. Separate every three crepes with a layer of waxed paper.

In a 10 inch skillet, heat butter, orange peel zest and juice and sugar to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat and simmer.

In a small saucepan, heat brandy and orange liqueur, but do not boil.

To assemble Crepes Suzette, fold crepes into fourths; place in hot orange sauce and turn once. Arrange crepes around edge of skillet. Pour warm brandy mixture into centre of skillet and ignite. Spoon flaming sauce over crepes until the flame dies down.

Place 2 crepes on each dessert plate; spoon sauce over.

Dessert Crepes

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Ingredients

• 1 1/2 cup all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups milk
• 2 eggs
• 1/2 teaspoon vanilla
• 2 tablespoons butter (melted)

Directions

Measure flour, sugar, baking powder and salt into bowl. Mix the eggs, milk and vanilla together. Gradually whisk these ingredients into the bowl with the flour mixture. Add the melted (cooled) butter and whisk into the mixture. The mixture should be about the consistency of syrup. If it seems a little thick, add more milk until you get the correct consistency. Let the batter stand at least 10 minutes to allow the flour to thicken.

For each crepe, lightly spray a non stick medium sized frying pan with Pam or other cooking spray. Pour about ¼ cup of the batter into the skillet; immediately rotate pan until batter covers the bottom. Cook until light brown; flip with a spatula and brown on other side. If the crepe seems too thick, then add additional milk to the crepe batter.

When removing from the frying pan, stack so first baked side is down. Cool, keeping crepes covered to prevent them from drying out. After each three crepes place a layer of wax paper to separate them. If you are using them that day, leave on the counter with the top crepe covered with wax paper. To use another day, cover the crepes with plastic wrap or a zippered bag and store in the refrigerator.

See "Crepes Suzette" or "Bananas Foster Crepe" or "Crepes with Carmelized Apples" or simply spread applesauce, sweetened strawberries, red currant jelly or raspberry jam thinly on crepes and roll up.