New Orleans Crepes
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Cake flour||1 Cup (16 tbs)|
|Champagne||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Grated orange rind||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), melted|
1)In a bowl, beat eggs until light and lemon colored.
2)Slowly add milk, lemon rind and salt gradually.
3)In another bowl, sift powdered sugar with flour and mix it with milk mixture gradually.
4)Take hot greased grill and drop large tablespoon batter and spread it.
5)Bake until golden brown on underside, flip and brown it.
6)In a chafing dish, pour champagne and heat.
7)Crush lumps of sugar in orange juice and mix it into champagne.
8)Add orange rind and butter. Cover and cook until thick.
9)Dip crepes into sauce and roll like jelly roll.
10)Sprinkle some powdered sugar and serve immediately.