Crepes Suzette

Crepes

• In a bowl combine milk, flour, sugar, eggs, and oil. Beat with a beater until well mixed. Heat a lightly greased 9-inch skillet. Remove from the heat. Spoon in 2 tbs of the batter, lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels, remove crepe. Repeat with remaining batter, greasing the skillet occasionally. Makes 18
  

• Prepare crepes. Fold each crepe in half, browned side out. Fold in half again, forming a triangle. set aside.
• For orange sauce. In a large skillet or the blazer pan of a chafing dish combine butter, shredded orange peel, orange juice, sugar and orange liqueur. Cook and stir till thickened and bubbly.
• Arrange folded crepes in sauce. Simmer for 3 to 5 minutes or just till heated through, spooning sauce over crepes occasionally.
• In a small saucepan heat the brandy till it amost simmers. (if desired, pour heated brandy into a large ladle) Carefully ignite brandy and pour over crepes. Makes 6 to 8 servings.

Pineapple crepes

• Prepare as above except omit the orange liqueur. Drain one 8 oz can sliced pineapple (juice pack) reaerving juice. Cut the pineapple into small pieces. Stir the pineapple pieces and reserved pineapple juice into the uncoked orange juice mixture in the skillet .