Emily's Whole Crepe

 



“I’m not somebody who can share a crepe. I need the whole crepe.” – Emily


Emily's Whole Crepe

1 cup sifted flour

1/2 teaspoon salt

1 tablespoon sugar

3 eggs, well beaten

2 cups milk

2 Tablespoons melted butter

1 Tablespoon cognac

Orangerie sauce:

2 oranges

10 lumps sugar

1/2 cup softened sweet butter

1 teaspoon lemon juice

1/4 cup Grand Marnier

1/4 cup cognac

Crepes (3 crepes per person)

Directions: Sift together flour, salt and 1 Tablespoon sugar into a mixing bowl.  Combine eggs, milk, melted butter and 1 Tablespoon cognac.  Stir in flour mixture.  Allow batter to stand for 1 hour to improve flavor and texture.  Heat a 6-inch crepe pan or skillet and brush the bottom of the pan with melted butter.  For each crepe, pour in 2 tablespoons of batter.  (Spread batter evenly over bottom of pan)  Cook, turning once, until nicely browned.  Fold crepes into quarters and keep warm.

Wash and dry oranges.  Rub sugar lumps over the skin of the orange and then crush lumps into the dish.  Squeeze juice from oranges into the dish.  Add butter and lemon juice; cook, stirring constantly, until butter and sugar has melted.  Add Grand Marnier and cognac; ignite and quickly pour over crepes.


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