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From Dorothy McNett's recipes at www.dorothymcnett.com. The new version means that we do not have to have flaming Cognac as many people are not comfortable doing this in their dining rooms, and I agree with that! So, leave the burning to the kitchen staff at a favorite restaurant and instead drizzle these crepes with one of the wonderful dessert wines such as Orange Muscat or any fine Sherry.
1 recipe crepes batter (see recipe for Crepes Batter)
Make the crepes batter and prepare the crepes as directed, stacking them on a plate. Set aside. With a whisk or food processor, blend the soft butter with zest, juice, sugar, and Grand Marnier to make a creamy mixture. Smear the top of each crepe with butter mixture and fold once, then twice to make a triangle. Melt any remaining butter mixture in a heavy bottomed skillet. Arrange the crepes over the butter and heat to bubbling. Sprinkle with dessert wine. Serve.
Recipe created 2001-04-03.