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1
Place 100g of the flour, 300ml of the milk, 1 tablespoon of the butter, 1 of the eggs and 1 egg yolk in the bowl of a food processor and process to combine.
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2
Transfer to a jug and set aside to rest for 15 minutes.
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3
Lightly grease a 15cm crepe pan with melted butter.
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4
When hot, pour in enough batter to cover the base of the pan.
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5
Cook for 1 minute each side until golden.
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6
Stack the crepes with a sheet of baking paper between each layer until you are ready to use them.
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7
(Place in an airtight container if storing for more than 1 hour.)
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8
Preheat the oven to 200C Place remaining butter in a saucepan, add remaining flour and milk and cook over low heat, whisking constantly, until thick.
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9
Remove from heat, beat in 2 egg yolks and the Grand Marnier.
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10
In a separate bowl, whisk 2 egg whites until stiff, slowly add the caster sugar and continue to whisk until thick and glossy.
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11
Fold the egg whites into the Grand Marnier mixture.
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12
Place 2 tablespoons of the filling on one half of each crepe, fold over the other half to enclose.
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13
Carefully place filled crepes on a large greased baking tray and bake for 10 minutes until well risen.
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14
Dust with icing sugar and serve immediately with cream if desired.
