I remember my mom serving this great dessert at one of her “candlelight suppers” (anyone else a Hyacinth fan?) in the ’70’s. 
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I made it a few times for people being nostalgic when I was catering but haven’t made it since-until “Food and Wine” and their French issue. 
How can you go wrong with crepes, sugar and BOOZE, with the addition of a possible fire?
Make your regular crepe batter; 2 eggs, 1 1/4 cup milk, 1 cup flour and 2 T. oil.  Let rest for a bit at room temperature.

Meanwhile, get your sauce mix ready.  Whip; 6 T. butter, 1/4 cup grand marnier, 1/4 cup sugar and the juice and zest of one orange.

Don’t worry; it’ll look weird.

Make your lovely crepes using a scant 1/4 cup of batter for each.

Fold into quarters and set aside until you are ready for your dessert.

Oh!  And share some of them (before the sauce) with a little girl who is avoiding a nap.

Heat your sauce mixture in a large fry pan.  Get it bubbling but don’t let it get any colour in it.

Add in your crepes (you could even make a HUGE batch of crepes and freeze them).  Little the sauce coat.

Plate and let your sauce reduce by half.  If you have a gas stove then this might be where the fire portion of the evening comes in.  If you like to live dangerously then purposely blaze the sauce at this point.

Sauce, the crepes not you, and sprinkle with a bit more sugar for service.
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