Crêpes are typically French. They are used both for sweet and savory dishes...
I have already shared with you a savory dish using crèpes so now I would like to share with you crèpes used for sweets. A typical French but simple dessert is Crêpes flambé with Grand Marnier.
You will therefore need:
- 125 gr all purpose flour
- ¼ liter milk or 250 cc.
- 25 gm plain sugar.
- 1 pinch salt.
- 2 eggs.
- 30 gm melted butter.
- Extra butter the cook the crèpes.
- 100 ml Grand Marnier (Red Ribbon).
- Pour 2/3 of the milk in a bowl add salt, sugar, eggs, and flour.
- Beat well with an electric hand beater.
- Add rest of milk and the 30 gm of melted but still warm butter.
- Cook each crêpe using some of the extra butter, flip to cook the other side.
- Fold each crèpe alone folded in four, arrange in a nice large new looking skillet (because you will serving it at table).
- Melt some butter by moving the whole skillet.
- Let the skillet heat for about 5 seconds on high heat.(Important to have a succesful flambé)
- Add the zest of one orange.
- Pour 100 ml of Grand Marnier over the hot skillet with the crèpe let heat another 5 sec.
- Flambé!! Caution not to have your face close to the skillet or any children around.
- Transport the skillet flaming as it is to the table in front of the guests.
- Wait till the flame dies down.
Serve with some wild berries on cream if you wish or just broken wall nuts.