Storm the Cassoulet

Grand Marnier Crepes

on February 15, 2012



2/3 cup flour

2 eggs

1 cup of milk

2 tablespoons of sugar

pinch of salt

5 tablespoons of butter

plus 2 tablespoons of butter for pan

Grand Marnier (optional)


In a large mixing bowl, whisk together the salt, sugar, milk and eggs. Fold in the flour slowly until the mixture becomes a silky paste.  Add warm melted butter and keep mixing.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

When serving,  sprinkle the crepes with ½ oz GRAND MARNIER liqueur.  Garnish with confectioner’s sugar.  Serve hot.

Optional:  Fresh fruit, jam, nutella, whipped cream, etc.  Acn also serve flambee.


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