Dessert crepe batter

Yield: 2 servings

Measure Ingredient
\N \N -Susan Aaronson
2 \N Eggs
⅓ cup Milk
⅓ cup Water
3 tablespoons Grand Marnier (or any other liqueur of your choice)
¾ cup Flour
1 tablespoon Melted butter
2 tablespoons Sugar

Put eggs, milk and water into a bowl and whisk until combined.

Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk atain. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter.

Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN AARONSON (PSTT79C) MM by Cathy Svitek

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