For the crêpes:
1/4 vegetable oil
2 egg yolks
1 1/2 cups
1/4 cup unsalted butter
For the orange sauce:
1/3 cup sugar
1 tablespoon coarsely shredded orange peel
cup orange peel
1 cup orange juice
1/4 cup orange sections
For the orange
1/2 cup Grand Marnier
1/2 cup unsalted butter
1/3 cup Grand Marnier
1/4 cup grated orange peel
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2
cup milk, beating until blended and smooth. Add remaining milk, whisking until
batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2
hours or longer. Melt the butter over low heat, and mix into the crêpe
Heat a 7-inch non-stick skillet until a drop of water sizzles and
rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of
skillet evenly. Cook until lightly browned. Turn; brown slightly. Cool on rack.
Crêpes may be made ahead and refrigerated.
In a medium skillet, melt 1/4 cup butter. Stir
in cup sugar, shredded orange peel and juice; cook over low heat, stirring
occasionally, until peel is translucent, about 10 minutes. Add oranges, and 1/4
cup Grand Marnier.
In a small bowl, with an
electric beater, cream butter with sugar until fluffy. Blend in Grand Marnier
and orange peel. Use to spread on crêpes - about 1 tablespoon for each
Fold each crêpe in half,
then in half again. Arrange in pattern in orange sauce in a baking dish or
skillet. Cook over low heat until sauce is hot and crepes are heated through.
To serve: Bring crêpes to table right in baking dish or skillet. Gently
heat brandy in a small saucepan just until vapor rises. Ignite with match and
pour flaming brandy over heated crêpes. Serve with sauce.
CREPES CURACAO: Serve with cooked sliced peaches. Flame with
CREPES CAFOLA: Flavor batter with coffee extract and grated
sweet chocolate. Flame with creme of cacao and Kahlua.
COPACABANA: Flavor batter with coffee extract and hazelnut puree. Flame
CREPES HAWAIIAN: Serve with fresh sweet pineapple