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Ingredients
Crepes

4 Eggs

1 1/2 cup Milk

1 1/2 cup Flour

1/8 tsp. Salt

1 tsp. Sugar

2 tsp. Butter, melted

Sauce

4 oz. Butter

1 T. Sugar

1/2 tsp. Lemon zest

1 tsp. Orange rind, julienne cut

3 oz. Grand Marnier

1/3 cup Orange juice

1 cup Fresh orange segments

Squeeze of fresh lemon juice

Mint sprigs to garnish

Method
Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2-3 hours.

To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Cool and reserve.

Melt butter in sauté pan over medium heat. Add sugar and lemon zest, cook for 2 minutes. Remove pan from heat and add Grand Marnier. Carefully return pan to heat, keeping head and hair back as Grand Marnier will flame. Allow flame to dissipate, add orange juice and julienne orange rind. Reduce heat and simmer until sauce thickens slightly.

Dip crepes in sauce and fold into quarters. Place crepes on serving plates and top with additional sauce and orange segments.

Makes 6 Servings

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