|Milk||2 Cup (32 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange rind||1 Tablespoon|
1)In a bowl, beat eggs until frothy.
2)In another bowl, mix milk, vanilla, and also the sugar and salt.
3)Slowly add flour and mix.
4)Add 3 tablespoons melted butter and brandy, beat until smooth.
5)Make a thin batter.
6)Take heavy 5- or 6-inch skillet, and heat 1 tablespoon butter in it.
7)Drop batter enough to cover the bottom, to make thin pancake.
8)Cook until bubbles appear and the underside is browned.
9)Flip and lightly brown the other side.
10)In a small pan, heat a teaspoon of butter to sizzling for each crepe.
11)In a bowl, beat together 1/3 cup butter and 1/2 cup sugar with orange rind until smooth.
12)Spread a little on the brownest side of each crepe and fold it into a 4 layered triangle.
13)Refrigerate until 1 hour before chafing time.
14)Heat the crepes and serve them hot.
Crepes may be made several days in advance.