2 whole eggs
2 yolks
2 tablespoons of room-temperature butter
1 tablespoon of cognac
1 1/2 cups of milk
1 cup of sifted all-purpose flour
1/2 teaspoon of salt
For the filling:
2/3 cup of softened butter or margarine
2 to 3 tablespoons of orange juice
zest of 1 orange, grated
1 cup of confectioner's sugar
2 whole eggs
2 yolks
2 tablespoons of room-temperature butter
1 tablespoon of cognac
1 1/2 cups of milk
1 cup of sifted all-purpose flour
1/2 teaspoon of salt
For the filling:
2/3 cup of softened butter or margarine
2 to 3 tablespoons of orange juice
zest of 1 orange, grated
1 cup of confectioner's sugar
To make the batter, combine the first seven ingredients in a blender cup
Tightly seal and blend for 5 seconds or until well mixed
Refrigerate for 15 minutes
Heat a small non-stick skillet and grease with melted butter
Add approximately 2 tablespoons of batter to the skillet
Cook for 1 minute, until lightly browned, flip and cook for an additional minute on the other side
Remove from the skillet and place on a plate
Repeat the process until all the batter has been used
To make the filling, cream together the butter or margarine with the grated orange zest, add the confectioner's sugar to taste, and mix until well combined
Divide the filling among the crepes, spread it evenly, and fold in quarters
To freeze: wrap tightly in aluminum foil
Make sure the edges are secure and airtight, then place in the freezer
To cook and serve: thaw at room temperature for 4 hours
Heat a non-stick skillet with a little butter, add the crepes, and cook lightly browned on both sides for 3 to 4 minutes per side
Place the crepes in a serving dish, dust with confectioner's sugar, and serve immediately
Note: You can also warm them up in the oven for 10 minutes before serving
Yield: 20-25 crepes.
