Crêpes
3/4 c. all-purpose flour
1/8 t. salt
1/2 t. sugar
2 large eggs
1/2 c. milk
1 T. melted unsalted butter
1/3 c. cold water
2 T. grapeseed oil
Unsalted butter for the skillet
Orange Butter
6 T. unsalted butter, softened
1/4 c. sugar
1 T. finely grated orange zest
1/3 c. fresh orange juice
1/4 c. Cognac or brandy
1/4 c. Grand Marnier
(or you can just use 1/2 c. Cognac or brandy)
For the crepes:
Combine flour, salt, sugar, eggs, half of the milk, 1 T. melted butter, in a large bowl and mix well with a whisk.
Mixture will be thick and smooth.
Add remaining milk, water and oil, and whisk well.
Heat a 6″ nonstick skillet over medium heat and rub with a little butter.
Add 2-3 tablespoons of the batter and quickly tilt the skillet to distribute the batter evenly.
Cook over medum high heat until the edges of the crêpe curl up and start to brown, 45 seconds.
Flip the crêpe and cook for 30 seconds longer, until a few brown spots appear on the bottom.
Tap the crêpe out onto a plate.
Repeat with the remaining batter, buttering the skillet a few times as necessary.
For the orange butter:
In the same skillet, add the butter, sugar, orange zest and orange juice. Stir to combine.
Cook over medium heat until sauce begins to caramelize, about 4-6 minutes.
Pour liquor into caramelized sauce, and carefully ignite with a long match.
While alcohol burns off, fold crepes into quarters.
Arrange a single layer (4 crepes at a time) in the skillet and let cook, turning over once halfway through, until caramelized and has absorbed some of the sauce.
Arrange on plate.
Repeat with remaining crepes.
Spoon remaining sauce over plated crepes.
(Adapted from Jacques Pepin)
