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How to make it

  • Mix the flour, eggs, milk and salt in a blender.
  • Blend just until smooth.
  • Add melted butter and combine.
  • The batter should be the consistency of light cream.
  • Let sit in the refrigerator for at least 2 hours (preferably overnight).
  • Lightly oil a crepe pan and set over medium heat.
  • Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds.
  • Turn and cook the other side 30 seconds.
  • For Sauce:
  • In large skillet, melt the butter.
  • When foamy, add sugar and stir until dissolved.
  • Add rind and juice; bring to a simmer.
  • Turn heat to low.
  • Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.
  • Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!
  • Warm liqueur, and pour over the pan of crepes.
  • Using a long match, ignite the sauce.
  • Remove pan from heat.
  • When flames subside, place crepes on dessert plates. Serve

Reviews & Comments 4

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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 527.6
    Total Fat: 30.8 g
    Cholesterol: 282.2 mg
    Sodium: 97.7 mg
    Total Carbs: 40.0 g
    Dietary Fiber: 1.2 g
    Protein: 12.4 g
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  • flavors 10 years ago
    oooo la la. How fancy. I will have fun eating these. Thanks. MJ
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  • krumkake 10 years ago
    If it's got Grand Marnier in it, I'm trying it - definitely sounds like a "show stopper"!
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    " It was excellent "
    noir ate it and said...
    One of my all time favorite desserts! :)
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