- 21
Ingredients
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Grand Marnier
- 3/4 cup cornstarch
- 1/8 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon clarified butter
Preparation
Step 1
The easiest and fastest way to mix the batter is in a blender. Place the ingredients in the order given in a blender and blend at high speed for 10 seconds.
Heat the crepe pan on medium-high heat until hot enough to sizzle a drop of water. Brush lightly with clarified butter and pour a scant 2 tablespoons batter into the center. Immediately tilt the pan to the left and then down and around to the right, so that the batter moves in a continuous clockwise direction, covering the entire pan.
Cook until the top starts to dull and the edges begin to brown, about 15 to 20 seconds. I like to use a small metal spatula to lift the upper edge and see if the crepe is golden brown. Then, grasping the edge of the crepe with my fingers, i flip it over and cook for 10 seconds, or until just lightly browned. Invert the pan over the counter and the crepe will release.
It is fine to place 1 crepe on top of another if serving the same day. If refrigerating or freezing the crepes, however, separate them with pieces of waxed paper or they may stick to each other.