Crêpes Suzette

Crêpes
2-1/2 tablespoons fine sugar (37 ml)
4 tablespoons all-purpose flour (60 ml)
3 eggs
1/2 cup milk (125 ml)
1/2 teaspoon salt (2.5 ml)
1 tablespoon vanilla (5 ml)

Sauce
4 tablespoons butter (60 ml)
2 tablespoons sugar (30 ml)
2 tablespoons rum (30 ml)
Grated zest of 1 orange
  or 2 tablespoons Curaçao (30 ml)
1/4 cup fine sugar (60 ml)
2 tablespoons cognac (30 ml)
2 tablespoons Grand Marnier (30 ml)

Mix together the sugar and flour. In a separate bowl, beat eggs, then beat in eggs, salt and vanilla. Add dry ingredients to liquid; mix together well with a hand beater.

Heat a small frying pan (6 inches) and butter the bottom. Pour about 1-1/2 (about 25 ml) tablespoons batter into hot pan. Lift the pan from the heat, tilting and rotating the pan to coat the surface. Cook over medium heat. When the bottom is lightly browned, turn pancake by lifting a corner with a knife, then taking and turning the pancake with your fingers. Brown other side.

When the crêpe is cooked, place it on a warm plate. Cover with a cloth and keep warm until the rest of the crêpes are cooked.

Sauce: Melt butter in large iron or electric fry pan, heated to 400°F, add 2 tablespoons (30 ml) sugar, stirring constantly so it melts and caramelizes slightly. Add rum and grated orange peel or curaçao. Take the crêpes, one at a time, fold into quarters, and place into the butter mixture. Sprinkle with 1/4 cup (60 ml) sugar. Sprinkle a bit more sugar around the crêpes, it will caramelize while the crêpes are heating. Add the Grand Marnier and the cognac. Heat for a few seconds, then flambée the crêpes, stirring until the flame goes out. Add more cognac, if desired. Makes 3 crêpes per person.

Adapted from a recipe found in L'Encyclopédie de la Cuisine Canadienne (1963) by Mme. Jehane Benoit.