From Deborah Palmer of A Movable Feast
Makes approximately 16 crepes.
- 3 large eggs
- 2/3 cup milk
- 1/3 cup light cream
- ½ cup water
- ½ tsp salt
- 1 cup flour
- 1 Tbsp butter, melted
- 1 Tbsp sugar
- 2 Tbsp liqueur
- Zest of 1 orange
- 3 Tbsp orange juice
OPTIONAL: orange flavoured liqueur OR whipped cream
TO MAKE CREPES …
- Beat eggs, then beat in the milk, cream, water and salt.
- When the mixture is well blended, add flour gradually, whisking it in until the batter is perfectly smooth.
- Stir in melted butter, sugar and liqueur.
- Leave the batter to rest for at least 2 hours.
- Heat a crepe pan over medium-high heat; melt butter and spread to coat bottom and sides Cook the crepe over medium heat for about a minute.
- Loosen the edge by running a knife or thin spatula under it, turn the crepe over, and cook on the other side for just a minute. The crepe should be golden, with golden brown spots here and there.
- Before making the next crepe, brush pan with tiny bit of butter.
*It may take two or three crepes before heat is perfectly adjusted.
TO MAKE ORANGE BUTTER
- In medium bowl, beat the butter until fluffy.
- Gradually beat in sugar, then blend in orange zest.
- Gradually beat in orange juice, 1 Tbsp at a time.
Spoon some orange butter onto half of each crepe, using a scant teaspoon for each.
Fold crepes in quarters and arrange, slightly overlapping, on a warm, rimmed, heatproof platter.
*Crepes may be flamed by carefully heating liqueur in pan until barely warm to touch. Ignite carefully and pour flaming, over crepes. Lift crepes with 2 forks until flames die out. Serve at once on warm plates.