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1
To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.
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2
Make crepes as directed:
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3
IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
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4
Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.
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Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
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Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.
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Orange Butter Sauce:
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In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
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Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.
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One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.
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continue with each crepe, overlapping each one slightly.
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12
Spoon extra sauce over the crepes.
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Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
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Serve immediately when flames die.
