Thin crepes are rolled, topped with orange marmalade syrup, then flamed with Grand Marnier® orange liqueur. This dessert is quite impressive when served flaming, yet it is easy to make. Do read the flambe tips before you begin.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 1-1/2 cups plus 2 Tablespoons sifted all-purpose flour
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 2 cups milk
- 2 Tablespoons melted butter
- 2 Tablespoons granulated white sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup orange marmalade
- 1/2 cup water
- 2 teaspoons white granulated sugar
- 1 medium navel or seedless orange, cut into thin slices
- 1/2 cup Grand Marnier® or other orange liqueur
Preparation:
Whisk flour and salt together in a large bowl. Make a well in the center, add the eggs, and beat to combine. Add the milk slowly, 1/2 cup at a time, until well-combined. Stir in butter, 2 tablespoons sugar, and vanilla. The batter will be thin. Set aside and let rest for 30 minutes.
Place a nonstick pan over medium heat. Ladle in batter, 1/4 cup at a time, and swirl into a thin pancake. Cook for 1 to 2 minutes, then flip and repeat on the other side. As each crepe is cooked, roll into a tube shape and place on a heat-proof serving dish.
When crepes are done, combine orange marmalade, water, and 2 teaspoons of sugar in a small saucepan over low heat. Simmer until reduced to a thin syrup and drizzle over the crepes. Garnish with orange slices.
In another small saucepan, heat the Grand Marnier® until small bubbles form around the edge. (Do not boil or the alcohol will boil out, and it will not flame.) Ignite the liqueur with a long-handled lighter or fireplace match and pour flaming Grand Marnier over the crepes at the table.
Yield: 6 servings
Place a nonstick pan over medium heat. Ladle in batter, 1/4 cup at a time, and swirl into a thin pancake. Cook for 1 to 2 minutes, then flip and repeat on the other side. As each crepe is cooked, roll into a tube shape and place on a heat-proof serving dish.
When crepes are done, combine orange marmalade, water, and 2 teaspoons of sugar in a small saucepan over low heat. Simmer until reduced to a thin syrup and drizzle over the crepes. Garnish with orange slices.
In another small saucepan, heat the Grand Marnier® until small bubbles form around the edge. (Do not boil or the alcohol will boil out, and it will not flame.) Ignite the liqueur with a long-handled lighter or fireplace match and pour flaming Grand Marnier over the crepes at the table.
Yield: 6 servings
