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1
In a large skillet over high heat, bring the orange juice to a boil.
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2
Add the sugar, reduce to medium heat and simmer for 2 minutes.
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3
Remove from heat and add the orange liqueur and orange sections.
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4
Set aside.
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5
In a pot, combine the orange zest and grenadine.
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6
Bring to a boil, reduce heat, and simmer for 2 minutes.
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7
Set aside.
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8
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections.
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9
Leave for 1 minute to absorb some juice.
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10
Using a narrow spatula, remove the crepe to a warm serving plate.
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11
Roll the crepe into a cylinder.
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12
Spoon on some orange sections.
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13
Using a fork, pick some orange zest from the grenadine syrup and distribute it over the crepe.
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14
Top with vanilla ice cream and serve immediately.
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15
Melt the butter in a saucepan over medium-high heat.
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16
Cook until the butter becomes brownish ?
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17
this gives it a nutty flavor.
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18
Don't let any of the butter turn black.
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19
Have a small bowl nearby so that you can pour off the butter as soon as it turns brown.
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20
Let cool.
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21
In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt.
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22
Add the eggs and whisk well.
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23
Whisk in the oil and the brown butter.
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24
Pour in about 1/2 cup milk and whisk ?
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25
the mixture should form a thick paste.
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26
Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest.
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27
Heat the crepe pan over medium heat for about a minute.
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28
Cover the surface of the pan with clarified butter until it gets sizzling hot.
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29
Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface.
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30
Pour the batter so that it's very thin on the pan ?
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31
and remember, move the pan, not the ladle.
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32
Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center.
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33
Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds.
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34
Using the spatula, remove the crepe to a warm plate.
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35
Sprinkle the crepe with sugar.
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36
Repeat with the remaining batter.
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37
(After the first few crepes, you shouldn't have to add more butter to the pan.)
