Grand Marnier Crepes

I have always promised to show you how to entertain with exception and this, friendly bakers, is one sure way to accomplish just that. Look at it this way – company staying overnight and what to serve for dessert? Here it is.

  • 1 cup whole milk
  • 1 cup flour
  • 2 large eggs
  • 1/3 cup cold water
  • 3 tbsp. melted butter (have extra for the pan)pinch of salt
  • 1 cup freshly squeezed orange juice
  • 1 tsp. grated orange zest
  • 3/4 cup butter, cut in cubes
  • 1/4 (+) Grand Marnier
  • 1 orange, peeled, segmented

Combine milk, flour, eggs, water, melted butter and salt in a blender, processing until smooth. Transfer to a container you can cover, and refrigerate for up to 2 days. This gives you time to spend with your guests, right?

When ready to serve, heat a non-stick frying pan or crepe pan for about 2-2/1 minutes. Brush the bottom and sides lightly with butter. (Butter should sizzle)

Remove pan from the heat and tip slightly so you can pour 2 tbsp. of the batter  then slowly rotate so the batter will cover the pan. Cook for about 30 seconds and flip, cooking about 30 seconds longer. Should be golden in colour.

Place on a cooling rack and repeat until all the batter is used up. Make sure you brush the pan only as needed.

Sauce

Bring the orange juice, sugar and zest slowly to the boil in a saucepan, stirring until it thickens and becomes syrupy. Whisk in the butter, piece by  piece  stirring until melted and smooth then remove from the heat.  CAREFULLY add the liqueur, enough to taste. Do not keep this warm any longer than 30 minutes please.

Plating

On very pretty plates, place 2 or 3 crepes on each plate, add a few orange segments for show and drizzle that luscious sauce over. YUMMY.

  • Note, to keep the crepes fresh until using, layer parchment paper between the layers and then wrap in plastic wrap.  Refrigerate up to 2 days. Reheat both the crepes and sauce and you are the winner.
image_printPrint

Leave a Reply

Your email address will not be published.