GRAND MARNIER CREPE
4 servings
INGREDIENTS:
8 ½ oz milk
1 pinch salt
1 oz granulated sugar
2 eggs
5 ¼ oz flour
1 oz melted butter
1 ¾ oz GRAND MARNIER Cordon Rouge liqueur
Mix the milk, salt, sugar and eggs in a mixing bowl.
Fold in the flour slowly until the mixture becomes a silky paste.
Add warm melted butter and keep mixing.
Add the GRAND MARNIER liqueur.
Refrigerate the mixture for 2 hours.
Cook the crepes in a buttered pan.
When serving, add sugar and sprinkle the crepes with ½ oz GRAND MARNIER liqueur.
Source: Grand Marnier, used with permission
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