-
1
In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick.
-
2
Whisk in the water, oil and melted butter.
-
3
Heat a 6-inch crepe pan or nonstick skillet and rub with a little butter.
-
4
Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl.
-
5
Cook over moderately high heat until the edges of the crepe curl up and start to brown, 45 seconds.
-
6
Flip the crepe and cook for 10 seconds longer, until a few brown spots appear on the bottom.
-
7
Tap the crepe out onto a baking sheet .
-
8
Repeat with the remaining batter to make 12 crepes, buttering the skillet a few times as necessary.
-
9
In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest.
-
10
With the machine on, gradually add the orange juice until incorporated.
-
11
Preheat the broiler.
-
12
Butter a large rimmed baking sheet and sprinkle lightly with sugar.
-
13
Place 2 rounded teaspoons of the orange butter in the center of each crepe.
-
14
Fold the crepes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly.
-
15
Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes.
-
16
Using a long spatula, transfer the crepes to a heatproof platter.
-
17
Meanwhile, in a small saucepan, heat the Grand Marnier and cognac.
-
18
Ignite carefully with a long-handled match and pour the flaming mixture over the crepes.
-
19
Tilt the platter and, with a spoon, carefully baste the crepes until the flames subside.
-
20
Serve right away.
