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Crepes Suzette
Thin Pancakes
2 eggs
1/4 tsp. cinnamon
1 tsp. sugar
1/2 C flour
Dash of salt
1 C skim milk
1 tsp. vegetable oil
Sauce:
1/3 C orange juice
4 TBS butter
2 TBS sugar
1/4 C orange-flavored cognac
In a large bowl, beat the eggs. Add the flour, sugar and cinnamon, stirring well. Add 1/4 C of the milk, and all of the oil. Whisk the ingredients. Add the remaining milk. Heat an electric skillet or a large, flat pan over medium heat and sprinkle lightly with vegetable oil. Ladle two tablespoons of the batter into the pan, and tilt the pan to cover the bottom with a thin, even coating of the batter. Cook the crepe until small bubbles form on the surface and it is just firm (about thirty seconds to one minute). Flip and repeat until the crepe is done. Eat at once, or stack separated by wax paper. Storage: Crepes can be frozen for up to one month.
Sauce: In a large frying skillet, mix orange juice, sugar and butter over low heat until the butter melts. Remove from heat and add the orange-flavored cognac. Fold each crepe in half, and then fold each into quarters. Arrange the crepes in the sauce in the skillet. Serve.
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