Grand Marnier Crepes
- 2 eggs
- 1/2 cup flour
- 1/4 cup water
- 1/4 cup milk
- 1 Tablespoon of butter
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1 orange
- sugar for caramelizing
Place eggs, flour, water, milk, butter, sugar and salt into a blender and process until everything is incorporated.
Chill mixture for several hours in the refrigerator.
After the mixture has chilled in the refrigerator – heat crepe pan until hot.
Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread paper-thin. Cook till golden brown then flip to cook the other side.
Fold each crepe in half, and then in half again to form a triangle. Set aside.
After you have cooked all the crepes – cover the bottom of a non-stick pan with sugar.
Heat until the sugar starts to dissolve and caramelize.
Add as many crepes as you can fit into the pan (but they all must be touching the pan surface).
Squeeze the juice from an orange over the crepes and add a splash of Grand Marnier.
Quickly ignite the liquor with a match. After the fire has burned out – spoon the sauce over the crepes and serve warm.
Yields: 6 crepes