FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsOther Desserts pg 2 >  Crepes, Grand Marnier Crepe

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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
 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages