Basic Dessert Crepes
Dessert crepes are delectable, light and tender, and despite their bad press as a fussy food, they are simple to prepare. If you can make ordinary breakfast pancakes, you can make crepes. But they do need to be prepared in a heavy iron pan. Special crepe pans differ from skillets only in that the sides are lower and more slanty; if you don't have a special crepe pan, any small, heavy skillet will do.
7/8 cup Flour
1 tablespoon Sugar
3 Eggs
2 tablespoons Melted Butter
2 tablespoons Cognac
1 teaspoon Vanilla
1/8 teaspoon Salt
About 1 1/2 cups Milk
Sift dry ingredients and add eggs one at a time, mixing well, until there are no lumps; a mixer at low speed does this well. Add melted butter and flavorings. Gradually stir in milk and mix until batter is consistency of light cream. Let batter rest 1 or 2 hours.
Heat a heavy 6-inch pan well and butter it. Pour in about 1 1/2 tablespoons batter and tip the pan so that it covers the entire bottom. Pour any excess batter back into the bowl. Cook crepe until it shakes loose from bottom of pan. Turn with fingers or spatula and brown lightly on reverse side. (Crepes may be kept for several days in the refrigerator or for a month in the freezer.)
You may simply squeeze fresh orange juice over the crepe, add a sprinkle of sugar and roll it up. Or for a more elaborate treat:
Crepes Suzette
Cream 1 cup butter with 1 cup confectioner's sugar. Add the grated rind of 3 oranges, the juice of 1 1/2 oranges, and 5 tablespoons Grand Mariner or other brandy. Melt over low heat in a skillet or chafing dish. Fold crepes in quarters and add a few at a time to the pan. Heat very slowly, spooning the sauce over them until well saturated. Remove to a heatproof platter and keep warm until all are done. Pour the sauce in the pan over the crepes, add 1/4 cup warm brandy, ignite and serve.
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