It is nice to start the day with these light crepes, another great creation from my husband. The taste of orange is refreshing and the contrasting bitter and chocolaty espresso sauce certainly helps kick start the day.
1 1/2 cups all-purpose flour
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup melted butter or non stick spray
3/4 cup sugar
1 1/2 cup water
3 T instant espresso coffee
1 T cornstarch
2 T butter
In a saucepan heat sugar, water and 3 T instant espresso until coffee is dissolved. Moisten 1 T cornstarch with 2 T cold water, stir into suace. Cook, stirring constantly, until suace is clear and smooth. (Sauce will be quite thin). Blend in 2T butter. Let cool until serving time.
CrepesWhisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute.
Cover the surface of the pan with melted butter or non stick spray (need to keep spraying after each crepe) until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
Serve with mimosas or coffee with kahlua