Sally Bernstein is the Founder and Editor-in-Chief of Sally's Place, the premier Internet site for food, beverage and travel enthusiasts. Attracting more than 5 million visitors a year, Sally?s Place features ?The Daily Dish? plus an extensive recipe library, shopping tips and the best in food and travel writing. Sally?s Place writers scour the planet for the great restaurants, chefs, recipes, books, products, cooking schools, ethnic cuisines, travel spots, lodging, radio interviews and more.

Sally also co-hosts the Sally's Place Internet Radio Network, the Internet radio station with programming on wine and food.

Renown for her culinary expertise, Sally has appeared on the Food Network and has been interviewed by television, radio, newspaper, magazine and Internet personalities around the world. Her work has been published in Redbook, Home, Travel Savvy, Cook's, Continental Airlines and many other prestigious magazines.

Sally was a charter member of the International Association of Culinary Professionals (IACP) and served on their board of directors. She was a charter member and past-president of the Houston Culinary Guild; served on the board of directors of the San Francisco Professional Food Society; and has been an active member of Les Dames d'Escoffier and Women Chefs & Restaurateurs. In addition, Sally worked with Share Our Strength (SOS) for seven years, serving as co-chair of their Houston and San Francisco "Taste of the Nation" events.

Sally learned from the best. She studied at La Varenne, Le Pot au Feu and Cordon Bleu cooking schools in Paris, with Simone Beck in Provence and with Guiliano Bugialli in Florence, Italy. Today she shares her knowledge and love of cooking through her website, media appearances and cooking classes.

For more information on Sally, visit www.sallys-place.com.

Crêpes:

This is a basic crêpe batter that will make about 12 crêpes.
You will use 6 for the Crêpes Suzette recipe. The rest can be frozen.

¾ cup / 180 ml all purpose flour
pinch of salt
1 ¼ cups / 290 ml milk
2 eggs
1 Tbsp. melted butter
1 Tbsp. sugar

Sauce:

¼ cup / 60 ml (1/2 stick) butter
peel of 2 oranges, thinly sliced
peel of 1 lemon, thinly sliced
¼ cup / 60 ml sugar
juice of ½ orange
juice of ½ lemon
1 Tbsp. Cointreau
1 Tbsp. Grand Marnier
2 Tbsp. brandy

Crêpes:

1. Place salt, milk, eggs, butter and sugar in Professional Series container and select variable speed 1.

2. Turn on machine and quickly increase speed to variable 5. Blend for 5 seconds. Remove lid and add flour.

3. Blend for an additional 5 to 10 seconds or until the ingredients have a rich smooth consistency.

4. Put 1 additional Tbsp. butter into a 5" or 6 " crêpe pan and heat until butter bubbles and the bottom of the pan is covered with melted butter.

5. Pour in about 1 ½ Tbsp. of the batter and rotate and distribute until the bottom of the pan is covered with batter.

6. Cook until light brown on one side, about 1 minute, turn crêpe and cook on the second side until light brown. Turn out onto paper towel.

Unused crêpes can be frozen in a zip lock bag for a month, with waxed paper in between each crêpe.

Sauce:

1. Melt the butter in a chafing dish or skillet. Add the orange and lemon peel to the pan and cook briefly until tender.

2. Stir in the sugar, orange juice, and lemon juice; cook the sauce, stirring, until syrupy.

3. Place the crêpes in the sauce, a few at a time. When the crêpes are coated with the sauce, fold each crêpe in half and then into quarters.

4. When all 6 crêpes have been added to the pan, pour the Cointreau, Grand Marnier, and brandy over them, and then tip the pan slightly to ignite the brandy.

5. When the flames subside, place 3 crêpes on each plate, and top with some of the sauce and citrus peel.


yield: 2 servings