A typical French dessert. Crepe suzette is a pancake with orange in liqueur. Crepe suzette was cooked for the first time in a restaurant in Monte Carlo at the end of the 19th century. The cook set fire by error on a pancake flavored with cognac.
- 3/4 cup pareve cream or almond or soy milk
- 3/4 cup water
- 3 egg yolks
- 1 cup sugar
- 1 cup flour
- 250 gm unsalted pareve margarine
- 2 orange peels
- 1/2 cup orange juice
- 4 tbsp orange liqueur
- Put 1/2 cup of sugar and orange peels in a processor. Stir for one minute. Add 4.5 oz of butter and process. Add slowly 1/2 cup of orange juice. Then 3 table spoons of orange liqueur.
- Cover and refrigerate.
- Prepare the pancake mixture. Place in a processor cream (or soy milk), water, egg yolks, 1 table spoon of sugar, 1 table spoon of orange liqueur (or brandy), flour, 5 tablespoons of pareve margarine. Process for one minute at top speed. Cover and refrigerate for at least 2 hours.
- Rub a skillet with pareve margarine. Cook one pancake at the time over moderate heat.
- Put the orange mixture in a saucepan and heat for one minute, then move to the pancake skillet over moderate heat.
- Place one pancake in the skillet. Turn it cautiously. Fold it in half, than half again. Continue with the other pancakes.
- Heat 2 table spoons of Cognac and 2 table spoons of orange liqueur in a saucepan. Pour over pancakes. Ignites – cautiously – with a match and serve immediately.