INGREDIENTS

INSTRUCTIONS

CREPES
FILLING
1. In a blender, combine milk, flour, egg, liqueur, butter, sugar, and
salt. Blend about 5 seconds. (Or by hand, whisk vigorously in a medium
mixing bowl until smooth.) Refrigerate batter for at least 2 hours and up
to 2 days. 2. Let batter come to room temperature before cooking crpes. (It
should have the consistency of heavy cream. Add a tablespoon or 2 of water
if necessary.) 3. Heat a 7 to 8-inch skillet or crpe pan over medium-high
heat. Spray with cooking spray or wipe pan quickly with a paper towel
moistened with vegetable oil. Use a measuring cup to pour a scant 3
tablespoons batter into hot pan, quickly tipping, and swirling pan to
spread batter over entire surface. Cook for 30 seconds to 1 minute, until
edges of crpe are crispy and light brown. (If the crpe cooks faster than 30
seconds, reduce heat.) With the tip of a spatula or butter knife, lift up
crpe and using your fingers, peel it from pan and flip it over. Cook 30
seconds more, then remove ! to a rack to cool. Wipe any crumbs from pan
with oiled towel and cook remaining crpes. (Stack cooled crpes on a plate,
placing small squares 0f wax paper or parchment between them to prevent
sticking. Crpes can be made the day before, wrapped, and refrigerated.) 3.
With a sharp knife cut skin from tops and bottoms from oranges. Set oranges
on a cutting board, and trim off skin and white membrane. Dice flesh and
set aside. In a small saucepan, combine marmalade and liqueur and heat to
melt marmalade. Stir in orange pieces and warm through. Divide filling
between crpes, roll up, and serve.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.

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