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Crepes Marguerite

Fondue.Chef's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Orange juice 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Lemon rind 1 Teaspoon
  Orange rind 1 Teaspoon
  Cointreau 1⁄2 Cup (8 tbs)
  Kirsch 1⁄2 Cup (8 tbs)
  Cognac 1⁄4 Cup (4 tbs)
Directions

Prepare 16 crepes .
Fold in thirds or quarters.

Recipe Summary

Cuisine: 
French
Course: 
Dessert

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