Recipe provided by Chef Crusco Catering in Austin, Texas
Ingredients (20-25 Crepes)
- 4 large eggs
- 1 cup milk
- 1/3 cup water
- 1.5 cups flour
- 1.5 tbsp. Sugar
- Pinch of Salt
- 5 tbsps. melted butter (Extra melted butter – for coating the pan)
- 1.5 cups – fresh squeezed orange juice
- 2 Oranges – Zest
- 8 tbsps unsalted butter
- 3/4 cup sugar
- 1/2 cup Grand Marnier
- Garnish: Powdered Sugar, Mint, Orange Supremes, Grand Marnier
- In a blender, combine milk, butter, eggs, salt, sugar, water and flour. Pulse for 20-30 seconds and then place the crepe batter in the refrigerator for 1 hour.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Remember to use your wrist and arm to swirl the pan around.
- Cook 30-45 seconds & flip when golden in color. Cook another 30 seconds or until golden brown & remove. Lay them out flat (each separated by parchment paper) so they can cool. Continue until all batter is used.
- In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium heat and simmer until syrupy (about 10-12 minutes). Set aside off the heat.
- Fold crepes into quarters in a non-stick pan and arrange in circular, overlapping pattern. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 3-4 minutes.
- Warm Grand Marnier in pan that held orange syrup and then slowly pour on top of crepes. Using a stick lighter, light a flame to the surface and flambee the crepes. Cook just until the flames subside.
- Serve immediately, spooning crepes and sauce onto each plate. Eat as is or garnish with more zest, mint, powdered sugar, orange supremes and more Grand Marnier. Enjoy!