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1
Make the crepes by hand with a whisk, or simply throw everything a food processor.
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By hand: beat eggs and add to dry ingredients.
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Mix in the milk, butter and cognac gradually to avoid lumps.
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Strain through a fine sieve.
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If using a blender or processor, and high speed at the end, the mixture will be perfectly smooth.
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Pour mixture into a bowl or jug.
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Leave to stand at least 2 hours.
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The batter should be the consistency of fresh cream, but usually thickens on standing.
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Whisk in a little water to thin.
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It's best to use a real crepe pan, otherwise use a small pan not more than 6 inches in diameter.
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Heat the pan and swirl in a knob of butter.
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For each crepe use about 2 - 3 tablespoons batter: you want elegant thin crepes.
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Cook over medium heat until the batter bubbles and is firm on the underside.
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Flip and cook briefly on other side.
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Repeat until batter is finished, stacking the crepes on a plate.
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I prefer putting a square of wax paper between them with a piece of paper poking out, because then it's easier to remove them one by one later.
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Depending on pan size you should have 18 - 20 crepes, or even 24 with a smallish pan.
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18
The Suzette sauce:.
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Keep crepes warm and lightly covered with foil.
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Cream butter and sugar briefly, then add the grated lemon and orange rinds, mixing in well.
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Add the orange juice and 8 tablespoons of the Cointreau.
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(You must use a citrussy liqueur).
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Keep the brandy and rest of Cointreau at hand.
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To serve:.
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Heat the flavoured, prepared butter in a hot chafing dish, electric frying pan, or even in an ordinary large skillet on the stove.
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Let it cook, bubble and reduce a little.
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Dip each cooked crepe into this mixture, fold into quarters, and shove to the side of the pan.
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(If you do the entire recipe you might have to stack the folded crepes to make room).
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Check the heat -- the pan sauce should be at simmering point but not too hot!
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When all the crepes have been dipped, spread them over the pan.
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Make sure the guests watch, but do be careful or the Fire Dept.
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won't be amused.
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Stand well away and add the remaining Cointreau and brandy to the pan.
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Light the liquid with a match.
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(You could try throwing a lighted match at the pan!
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).
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Spoon the flaming liquid over the crepes, and serve as soon as the flames and the cheers die down.
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Should serve 8.
