|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Eggs||3 , lightly beaten|
|Milk||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Grand marnier/Brandy/orange marmalade||2 Tablespoon|
|Butter||3 Tablespoon, melted|
In a large mixing bowl, stir together flour, sugar, and salt.
Add eggs, milk, water, Grand Marnier, and melted butter; stir until blended.
Set aside for 3 minutes or store in the refrigerator for several hours.
Just before using, bring batter to the consistency of heavy cream by blending in water, 2 tablespoons at a time, if needed.
Generously butter a 5 or 6-inch crepe pan.
Heat pan until butter sizzles.
Ladle about 1/4 cup of the batter into pan while tilting the pan so that batter covers the bottom.
When batter sets, turn crepe and lightly brown the other side.
Turn out onto a paper towel.
Repeat with remaining batter, adding butter as necessary.