Wednesday, August 12, 2009



2 eggs
1/2 cup all-purpose flour
1 tbsp sugar
1/4 cup milk
1/4 cup whipping cream
2 tbsp water
2 tsp melted butter

In a blender container combine the eggs, flour, sugar, milk, whipping cream, water and butter. Blend mixture until smooth; cover and refrigerate for 1 to 2 hours. Brush a small skillet with butter and heat over medium to medium-high heat until hot enough to make butter sizzle. Pour in a scant 1/4 cup of batter, swirling skillet to make about a 6-inch circle. Cook until brown on bottom and flip over to brown other side. Repeat this process until all the batter is used. Spread crepes out on a dish cloth or stack with waxed paper in between. You will need 8 crepes to complete this recipe. (Leftover crepes can be frozen.)


6 tbsp butter, softened
2 tbsp sugar
6 tbsp ground walnuts
3 tbsp orange juice
2 tbsp lemon juice
1 tsp grated lemon rind

In a medium bowl, combine the butter, sugar, nuts, orange juice, lemon juice and lemon rind. Mix until well combined. Reheat crepes, if necessary, and spread with the mixture. Fold in half then in half again to make a triangle. Place in a heatproof dish.

Warm 2 tablespoons of orange-flavored liqueur over the crepes. Carefully ignite with a long-stemmed match, while shaking the pan back and forth. Spoon flaming liqueur over the crepes until fire dies out. Serve immediately.

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