Crêpes are a simple and tasty dessert. When flambéed, they take on a more sophisticated and elegant aspect.
(makes 15 crêpes 8 inches in diameter)
- 1 cup milk
- 3 Tbsp. lager
- 2 eggs
- ½ cup flour
- 2 Tbsp. butter
- 1 Tbsp. sugar
- 1 pinch of salt
- 2 Tbsp. Grand Marnier® Cordon Rouge liqueur
- 1 cup butter
- ½ cup sugar
- ¾ cup Grand Marnier® Cordon Rouge liqueur
- Combine the salt and sugar with the flour.
Add the eggs one at a time. Gradually stir in the beer followed by the milk.
Pour in the melted butter followed by the liqueur.
If possible, let stand overnight in the refrigerator.
With a cloth or pastry brush dipped in melted butter, grease a preheated non-stick skillet.
Pour in approximately 30 ml of batter.
Quickly tilt and rotate the pan so that its base is completely coated with batter.
Turn the crêpe over as soon as it is golden brown and finish cooking on the other side.
Heat the butter in a skillet until bubbling.
Add the sugar followed by the crêpes.
Coat both sides of the crêpes with butter then pour the liqueur over top and flambé.
Serve as soon as the flame goes out.
If the batter is lumpy, blend in a blender and be sure all ingredients are at room temperature and not cold.
Serve with a glass of Grand Marnier® Louis-Alexandre liqueur.