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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
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.