Emily In Paris, Lily Collins, In Pickelball Magazine
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 o...
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