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Crepes Suzettes - dairy

Posted by : Miriam Posvolsky

12                   super fine crepes
3      tbs           butter
4      tbs           sugar
2      tbs           orange rind julienned
                     the rest of the orange rinds
1 1/2  cups          orange juice
4      tbs           Grand Marnier
2      tbs           Cognac

1. Melt the butter in a very large skillet with the sugar 
and the julienned orange peel.
2. Stir over medium heat ( using the orange rind as if it 
were a spoon,rubbing it against the pan) until caramelized.
Remove the rind( not the julienned one)
3. Pour in the orange juice and simmer until the caramel 
has dissolved.
4. Add the Grand Marnier.
5. Add a crepe to the sauce and fold it in 3, pouring sauce 
over it.
Transfer to a warm plate and repeat the procedure until all
the crepes have been used.
6. Return them to skillet and flambee with the heated Cognac
7. Place 2 crepes on each guest's plate and pour some of 
the sauce on top.
8. Serve hot.

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