Total Calories: 342
Yield: 12 crepes
Beat eggs and egg yolks together lightly. Sift in flour, 2 tablespoons sugar, and salt. Add milk and beat well. Strain through a fine sieve. For each crepe, melt 1 teaspoon butter in a small skillet, add 2 tablespoons batter and cook over high heat for 2 minutes on each side. Makes 12.
To serve, melt remaining 1/2 cup butter in chafing dish. Add Cointreau, orange juice, and lemon rind and cook for 5 minutes or until mixture comes to a boil. Add a few crepes and cook them for 2 or 3 minutes, basting frequently with the Cointreau sauce. Fold each crepe in quarters and push to one side. Repeat until all crepes are used. Pour brandy into a ladle and warm it over a match. Light the brandy and pour it over the crepes to flame them. When the flame dies, serve the crepes with the sauce.
Author’s note: Canned crepes and their sauce may be used if desired. Heat them in a chafing dish and flame with 1/2 cup brandy.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.