Crepe Suzette from Betty Crocker

I love crepes and I love bisquick so I had to try this recipe. I will definitely make it again real soon. I accidently made the first 2 crepes too thick and they were great.Original Bisquick®
1 cup bisquick mix
3/4 cup milk
2 eggs
1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur

I didn't have orange-liqueur so I just substituted it for Orange Juice, ***I also added 2 tablespoons of blueberries.™ I loved it!!!

1. Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.

2. Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.

3. Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

recipe from Bettycrocker.com

Obsessed With Cupcakes
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Brown Sugar Swiss Meringue Frosting by MS

Brown Sugar Swiss Meringue Frosting by Martha Stewart
Makes about 5 cups

Ingredients
5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

Directions
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using. 
Happy Baking
Rhonda


This is my favorite frosting... melts in your mouth.   It goes perfect with this cake.

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