Crepes Suzette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup skim milk
• 3/4 cup flour
• 2 eggs
• 2 tablespoons unsalted margarine
• 1 tablespoon granulated sugar
• 1 cup no-sugar-added orange juice
• 1/4 cup orange juice concentrate, thawed with no sugar added
• 1 teaspoon brandy extract
• 1 teaspoon cornstarch
• 1 pinch icing sugar

Recipe

• 1 to prepare crepes:.
• 2 in blender, combine milk, flour and eggs.
• 3 process until smooth.
• 4 let stand 15 minutes so bubbles will subside.
• 5 lightly spray 6" non-stick skillet or crepe pan with non-stick cooking spray and heat.
• 6 (to test, sprinkle pan with drop of water- if water sizzles, pan is hot enough).
• 7 pour 1/4 cup of batter into pan and quickly swirl batter so it covers the entire bottom of the pan.
• 8 cook over medium-high heat until edges and underside are dry.
• 9 using pancake turner, carefully turn crepe over. cook other side briefly just to dry, about 30 seconds.
• 10 slide crepe onto a plate and keep warm in oven.
• 11 repeat procedure 7 more times using remaining batter and making 7 more crepes.
• 12 to prepare sauce:.
• 13 in 12 inch non-stick skillet, melt margarine.
• 14 add sugar, and stir until dissolved.
• 15 stir in orange juice, concentrated orange juice and brandy extract.
• 16 bring mixture to a boil.
• 17 mix cornstarch with a bit of water and add.
• 18 reduce heat to low.
• 19 to prepare "crepes suzette":.
• 20 add on crepe to skillet, coating both sides with sauce.
• 21 fold crepe in half, then fold again to create triangular shape.
• 22 slide to side of skillet and repeat procedure with remaining crepes.
• 23 serve immediately sprinkled lightly with dusting of icing sugar.