|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Grand marnier liqueur||6 Tablespoon|
Beat the flour with enough cold water to make a thick batter; then add the egg, sugar and salt and stir until smooth.
Heat half the butter in a shallow pan.
Pour in the batter; after 5 minutes turn the crepe over, cook for 2 more minutes then slide on to a board and cut into small pieces or 1-inch squares.
Rub the orange peel with the sugar lumps; then grate the rind and squeeze out the juice from the oranges.
Melt the remaining butter in the pan with the orange rind, juice and the sugar lumps.
Add the crepe and stir well.
Mix the liqueur and the brandy together and pour over, carefully set alight and allow to go out.
Serve immediately on warmed plates, with vanilla ice cream.