ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 servings
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter, melted, plus extra for coating the pan
- 2 1/2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Grand Marnier
- 2 fluid ounces freshly squeezed orange juice
- 1 fluid ounce Grand Marnier
- 0.25 ounce granulated sugar
- 0.25 ounce light brown sugar
- 3 tablespoons unsalted butter
- 1 medium orange, zested and cut into supremes
- 4 sweet crepes
- vanilla ice cream, for serving, optional
Combine the eggs, milk, water, flour, melted butter, sugar, vanilla, and Grand Marnier in a blender and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small nonstick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay the crepes out flat so they can cool. Continue until all batter is gone. Once cooled, crepes can be stacked and stored in sealable plastic bags in the refrigerator for several days, or in the freezer for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.
Place a medium sauté pan over medium heat and add the orange juice, Grand Marnier, and sugars. Whisk until the liquid reduces slightly, about 1 minute.
Add the butter, and when the sauce “tightens,” after about 1 minute, use tongs to gently lay a crêpe in the pan. Turn it to coat it with sauce. Lay it out on serving plate and fold into quarters. Repeat with the remaining crêpes.
Add the orange zest and supremes to the remaining sauce, then pour it over the crêpes and serve immediately — as is or with ice cream.