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DessertsOther Desserts pg 2 >  Crepes, Grand Marnier Crepe


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4 servings

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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