|All purpose flour||1 Cup (16 tbs) (Crepes:)|
|Sugar||1 Teaspoon (Crepes:)|
|Salt||1 Pinch (Crepes:)|
|Egg||1 , well beaten (Crepes:)|
|Milk||1 Cup (16 tbs) (Crepes:)|
|Butter||2 Tablespoon (Crepes:)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Grand marnier||1 Ounce|
To prepare crepes, mix all ingredients except butter in a bowl; beat until smooth (batter should be consistency of thin cream).
Put a small amount of butter in an 8-inch skillet; heat until the butter bubbles.
Pour in enough batter to form a 6-inch circle, quickly rotating the pan to spread the batter thinly and evenly.
Cook over medium heat about 1/2 minute; turn crepe and cook other side.
With the aid of a fork and a spoon, carefully fold the crepe.
Transfer to a heated pan and keep warm.
Repeat process until all the batter is used.
To prepare sauce, heat 1/4 cup of the sugar in a skillet over low heat, stirring until sugar is caramelized.
Add the citrus peelings and the butter; stir until butter is melted.
Add the citrus juices; cook and stir several minutes.
Remove the peelings from sauce.