12-15 crepes

Ingredients:

Batter:

• 4 eggs
• 1/4 cup potato starch
• 2 tbsp oil
• 1/2 cup water

Filling:

• 1 cup pareve margarine
• 1 cup sugar
• 4 tsp orange peel, grated
• 2 tsp lemon peel, grated
• 1/2 cup orange juice
• 2 tbsp lemon juice
• Sugar
• 1/2 cup Passover liqueur or brandy

Directions:

1. Batter: Mix batter ingredients in blender or food processor. Strain. Lightly grease a 6-inch skillet and heat until a drop of water dances on the surface. Remove from heat. Pour 2 tabelspoons of batter into skillet. Tilt from side to side until the batter covers the bottom evenly. Return skillet to heat and cook until underside is lightly browned. Turn out on towel. Return crepe to skillet on other side to brown lightly. Turn out on towel. Cook remaining crepes in same manner.

2. Filling: Cream the margarine and sugar. Add peels and juices. Spread each crepe with 1 tablespoon of filling mixture. Roll up and sprinkle lightly with sugar. Arrange Crepes Suzette in chafing dish. Heat liqueur or brandy in small saucepan. Ignite and pour over crepes.