Tommy's Crêpe's

By Tom421

Ingredients

• Crêpe Batter:
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• Pinch salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons Grand Marnier
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 3 tablespoons unsalted butter, lightly browned and cooled
• 1/2 - 3/4 cup milk

Details

Servings 1
Adapted from col130.mail.live.com

Preparation

Step 1

For the crêpe batter, combine the flour, sugar and salt in a mixing bowl. Whisk in the eggs, add the vanilla extract, zests, Grand Marnier and the butter. Whisk in ½ cup milk, adding more as necessary for a smooth silky batter. Let the batter rest at least an hour.
Heat a 10-inch nonstick skillet over high heat. Pour a scant ¼ cup of batter into the center of the pan. Lift the pan off of the heat and tilt the pan, rotating it so that the batter fills the skillet in a neat circle. (You should have enough batter to practice once or twice.) Cook until the bottom is lightly browned, about 1 minute. Turn the crêpe with a spatula and cook just until the other side browns. Remove from the skillet and repeat with the remaining batter. Serve with chocolate spread, butter, sugar, or fresh fruit.