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1
Add the liquid ingredients to a blender, mix them first, and then gradually add the flour and salt.
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2
Blend for one minute or until all the ingredients are well integrated, stopping to scrape down the sides of the blender if need be.
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3
Strain the batter through a sieve and refrigerate for two hours.
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4
Butter an eight inch skillet over medium heat until the butter foams, or use vegetable spray.
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5
Pour 4 tablespoons, (two oz.
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6
), of the crepe batter into the pan and immediately lift the pan and swirl it around to evenly cover the entire surface.
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7
Cook for about a minute more.
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8
Lift the edge with a spatula.
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9
If the crepe is a light brown it's time to flip.
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10
Cook for only 30 more seconds on the other side.
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11
Set the crepes aside and proceed with the sauce.
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12
Melt the sugar into the butter in at least a twelve but preferably a fourteen inch nonstick skillet over medium to medium-low heat.
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13
Add the zest and the juice and simmer for a minute or two.
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14
Add the crepes, one at a time.
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15
Place them in the skillet, coat them with the sauce, and then fold them into quarters.
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16
Successively overlap one folded crepe over another, around the edge of the pan.
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17
Add the Grand Marnier and either tip the pan toward the flame or use a match to ignite the liqueur.
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18
As soon as the flames subside, serve the crepes.
