Happy Anniversary Crepes...Crepes Marnier and The Crepe Bar

My obsession with crepes continues... This time, as the centerpiece for my parent's 35th anniversary celebration. Family came over for a "make your own crepe bar" and my debut of "Crepes Marnier," a recipe I had been dying to try ever since it arrived in the box with my Berndes crepe pan that I bought. I have to say they were all scrumptious and one of the honorees, my mother, decided the Crepes Marnier was her favorite. As I have mentioned before, you could definitely make any kind of crepe in a non skillet pan, but I have to say I find a professional crepe pan to be magical. Perfectly even heat, for perfectly even crepes... The orange crepe batter was wonderful with a light hint of orange from the zest. I prefer to leave them on the heat just long enough to be lightly crispy. Enjoy!
Crepes Marnier
Adapted from the Berndes Pan Company
Makes 12 thin crepes or 6 thick crepes
Recipe Notes
If you are making this for a group, I suggest making the batter and sauce ahead of time.  You will notice that you have to make the batter at least an hour ahead and preparation is super easy if these two components are ready to go.  
Ingredients- Batter
1 cup all purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup milk
1/4 cup freshly squeezed orange juice
3 large eggs
zest of one orange
Ingredients- Filling
4 tablespoons unsalted butter
1/4 cup orange marmalade
Juice of one orange
1/4 cup granulated sugar
8 tablespoons Gran Marnier liqueur
Step by Step- Batter
1.  Combine flour, salt, orange zest and sugar in a blender and blend until creamy.
2.  Add the eggs one at a time to the blender.
3.  Add the mild and orange juice slowly until the mixture is incorporated well.
4.  Mix for an additional 30 seconds.
5.  Refrigerate for one hour before making.
Step by Step- Filling

1.  Melt the butter in a medium saute pan and add the marmalade, orange juice and sugar.
2.  Cook over low heat until sugar is completely dissolved.
Step by Step for Crepes
1.  Prepare crepe batter with the same instructions as Basic Crepe Batter.
2.  When crepe is lightly browned on both sides, add 2 Tablespoons of the orange filling and spread evenly over the crepe while still in the pan.
3.  Slide crepe onto plate and fold into the shape of a slice of pie.  Pour 1-2 tablespoons of Gran Marnier over the crepe and serve.

1 comment:

  1. uh-oh, look who found your blog?! z told me about it... precious... and those crepes look delightful! so glad you know you're here- i will now add you to my regular blog check list. i hate that i missed you last time you were in town!!! and i know lizzy hated it, too.