Ingredients

¾ cup all-purpose flour

1 tsp grated orange zest

¼ tsp salt

3 eggs

1 cup milk

About ½ cup butter, melted

¼ cup granulated sugar

2 strips orange zest

2 strips lemon zest

½ cup orange juice

1 tbsp lemon juice

2 tbsp orange liqueur

1 tbsp brandy

Preparation

  1. To make crêpes: In a large bowl, mix together flour, grated zest. In a separate bowl, beat eggs milk and 2 tbsp melted butter.
  2. Add the wet ingredients to the dry ingredients and whisk until smooth. Alternatively, mix the batter ingredients in a blender until smooth, about 1 minute.
  3. To cook: Place a small 6 to 8 inch nonstick skillet over medium-high heat and brush pan with a little melted butter if using a heatproof brush. If the brush is not heatproof dip a folded piece of paper town into the butter and wipe over pan.
  4. Stir in batter and pour about 2 to 3 tbsp into the hot skillet, picking up pan and swirling mixture until it covers the pans surface. Tip out any excess batter that does not immediately set. Cook 1 minute, then loosen edges if necessary and flip. Cook 30 seconds more, until both sides are dry and lightly golden.
  5. Repeat with the remaining batter, brushing skillet with butter when needed. Stack cooked crêpes on a plate.