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2 Tbsp melted butter
1 1/2 cups milk
2/3 cup all-purpose flour
1/2 tsp salt
3 eggs

Suzette Sauce:

1/3 cup orange juice
1/4 cup butter
2 Tbsp sugar
1/4 tsp grated orange peel
Reserve 1/4 Grand Marnier

In medium bowl with wire whisk, beat butter and remaining crepe
ingredients until smooth. Chill 2 hours. Brush bottom of 7" crepe
pan and 10" skillet with melted butter.

Over medium heat, heat pans, pour scant 1/4 cup patter into crepe
pan to coat bottom, cook 2 minutes until top is set, underside
slightly browned. Loosen crepe, invert into hot 10" skillet, cook
other side 30 seconds. Slip crepe onto waxed paper. Meanwhile,
start cooking another crepe. Stack crepes between waxed paper.
Use immediately or wrap in foil and refrigerate.

Approximately 30 minutes before serving, Prepare Suzette sauce: In
10" skillet over low heat combine the orange juice, butter, sugar
and orange peel until butter melts.

Fold crepes in quarters, arrange in the warmed Suzette sauce in
the skillet, simmer for 10 minutes. Pour the Grand Marnier evenly
over the crepes and sauce. Do not stir. Heat the Grand Marnier a
minute or two, then remove from stove. Light a long match (such
as those used to light kindling in a fireplace). Apply match to
the crepes and sauce in the skillet. Serve crepes and sauce


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