Grand Marnier Crêpe Flambé

click above to enlarge images


2 cups half & half creamer
4 eggs
½ teaspoon vanilla
1 tablespoon sugar
1 cup flour
pinch salt
melted butter, for cooking crêpe (may use clarified butter)
jam of your choice
Grand Marnier* or complementary liqueur


Place half & half, eggs and vanilla in blender. Blend until well mixed. Add flour and salt and blend again.

Strain and refrigerate at least two hours, preferably overnight.

Heat the crêpe pan on medium until very warm. Brush lightly with melted butter. Pour 1/4 cup batter into the center of the pan and tilt it in all directions quickly. After 30 seconds or so the bottom of the crêpe should be lightly browned. Lift the edge to check. Turn the crêpe with a spatula and cook it 15 to 20 seconds on the second side. Slide crêpe out of pan onto parchment paper or waxed paper. Crêpes can be stacked directly on top of one another.

When ready to serve, spread each crêpe thinly with jam and fold in quarters. Melt butter in a large skillet and sauté the crêpes on each side until sizzling hot. Remove the pan from the heat and pour a small amount of Grand Marnier down side of pan and then return pan to the heat. Can be lit with a long handled match or tilted toward the heat source to flambé.

Print Recipe