Serves: 6
Total Calories: 342
Yield: 12 crepes

2 eggs
2 egg yolk
6 tablespoons flour
2 tablespoons sugar
2 cups milk
3/4 cup butter
1/4 cup Cointreau liqueur
1/2 cup orange juice
1 tablespoon grated lemon peel
1/4 cup brandy
1 teaspoon salt

Beat eggs and egg yolks together lightly. Sift in flour, 2 tablespoons sugar, and salt. Add milk and beat well. Strain through a fine sieve. For each crepe, melt 1 teaspoon butter in a small skillet, add 2 tablespoons batter and cook over high heat for 2 minutes on each side. Makes 12.

To serve, melt remaining 1/2 cup butter in chafing dish. Add Cointreau, orange juice, and lemon rind and cook for 5 minutes or until mixture comes to a boil. Add a few crepes and cook them for 2 or 3 minutes, basting frequently with the Cointreau sauce. Fold each crepe in quarters and push to one side. Repeat until all crepes are used. Pour brandy into a ladle and warm it over a match. Light the brandy and pour it over the crepes to flame them. When the flame dies, serve the crepes with the sauce.

Author’s note: Canned crepes and their sauce may be used if desired. Heat them in a chafing dish and flame with 1/2 cup brandy.

Nutritional Facts:

Serves: 6
Total Calories: 342
Calories from Fat: 224

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