'1 3/4 cups all-purpose flour'
'2 eggs, 1 whole and 1 large egg yolk'
'1 tablespoon butter'
'1 3/2 cups milk'
'1/8 teaspoon salt'
'Sauce:',
'1/2 cup (1 stick) unsalted butter'
'1/4 cup orange liqueur'
'1/4 cup freshly squeezed orange juice'
'2 tablespoons grated orange zest'
'a few drops of lemon juice'
'2 tablespoons Curaçao liqueur'
'2 tablespoons Cointreau liqueur'
'1/4 cup brandy'
'1 3/4 cups all-purpose flour'
'2 eggs, 1 whole and 1 large egg yolk'
'1 tablespoon butter'
'1 3/2 cups milk'
'1/8 teaspoon salt'
'Sauce:',
'1/2 cup (1 stick) unsalted butter'
'1/4 cup orange liqueur'
'1/4 cup freshly squeezed orange juice'
'2 tablespoons grated orange zest'
'a few drops of lemon juice'
'2 tablespoons Curaçao liqueur'
'2 tablespoons Cointreau liqueur'
'1/4 cup brandy'
Mix the flour with the eggs and egg yolk, 1 cup milk, and salt
Beat until a homogeneous mass is obtained
Add the remaining milk
Beat well; if it becomes too thick, add a little more milk
Refrigerate for 30 minutes to allow the mixture to chill
The batter should have the consistency of heavy cream; if it's too thick, add a little more milk
Use a small non-stick skillet or crepe pan
Butter with a small amount of butter or oil and use approximately 1 tablespoon batter per crepe, tilting the pan to spread the batter evenly
Stack the crepes on a paper towel-lined plate, separating them with paper towels
Sauce:
Beat together the butter, orange liqueur, freshly squeezed orange juice, grated orange zest, lemon juice, Curaçao liqueur, and Cointreau liqueur
Pour half of the sauce into a small non-stick skillet or crepe pan
Let it simmer
Add half of the cognac to the skillet; ignite the sauce, serving it flaming
Repeat the process with the remaining crepes.
