An unforgettable French dessert… delicate orange taste… an elegant treat!
8 crepes ( click here for batter instructions )
Rind from 1 Orange (shredded)
3/4 cup Granulated Sugar
5 oz. Butter (room temperature)
1/4 cup Grand Marnier (or other orange liqueur)
1/4 cup Cognac (or Curacao)
Mix orange rind with Butter. In a saucepan, melt about 1 tbsp. butter/rind mix over a medium flame. Place one crepe on top, cook for about 30 seconds, flip, cook for about 30 more seconds, then sprinkle with a little sugar. Fold into quarters, take out of pan, and put on a plate on top of a simmering (not boiling!) pot of water. This will keep your crepes warm as you are preparing. Proceed like this with each crepe. Mix liqueurs together and warm up. Put each crepe on an individual plate. Pour liqueur over each one, then sprinkle with sugar and flambé. Serve right away! Voilà!
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