Crepe Suzettes; Peanut Butter Plus; Sundae Crepes - Salton CM1337 Instruction Booklet

For a quick dessert, thin any kind of fruit jam or preserves slightly with water or
orange juice (use syrup or topping without thinning). Heat and stir for a minute
or two in a saucepan. Place several spoonfuls of yogurt on a crepe (brown side
down); roll. Spoon hot sauce over.

Crepe Suzettes

1 batch
1/2 cup (120 ml)
4 tbsp. (60 ml)
1/2 cup (125 ml)
1 tsp. (5 ml)
1/4 tsp. (1.5 ml)
1/4 cup (60 ml)
2 tbsp. (30 ml)
Make sauce in a chafi ng dish or large skillet over low heat, stirring ingredients
until butter or margarine melts. Add 3 tablespoons orange liqueur. Fold crepes
in quarters and arrange in sauce. Simmer 10 minutes over low heat, turning
crepes and basting with sauce. Pour remaining liqueur, rum or brandy in center
(do not stir). Let heat for a minute. Then light with a match and serve when
fl ame dies down.

Peanut Butter Plus

Blend smooth or chunky peanut butter with a little softened butter or margarine
until spreadable. Spread thinly on a crepe, brown side down. Then add any of the
following: jam, jelly, marshmallow whip, bacon bits, sweet relish. Roll and serve
cold or heat in a little butter in a skillet.

Sundae Crepes

Roll a scoop of any fl avour ice cream in a crepe and top with sundae sauce. Or
for ice cream cups, brush unbrowned side of each crepe with melted butter, place
snugly over bottom of muffi n or custard cups (buttered side up) and bake in 375°F
(190°C) oven until crisp, about 10 minutes. Cool and fi ll with ice cream, pudding,
gelatin dessert or fruit.
crepes (about 16)
unsalted butter or margarine
sugar
orange juice
orange rind, grated
lemon rind, grated
orange liqueur (Cointreau or Grand Marnier)
rum or brandy
19