|Flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Melted margarine||1 Tablespoon|
|Grand marnier||2 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Tablespoon (For Dusting)|
Beat eggs with whisk in medium mixing bowl.
Gradually add flour and sugar alternately with milk and water, beating until smooth.
Beat in margarine.
Refrigerate 1 hour before using.
Cut into segments, cutting between membranes.
Slice each segment into 3 to 4 pieces.
Sprinkle oranges with kirsch and Grand Marnier.
Blend sour cream, cream cheese, and sugar.
Fold oranges into cream mixture.
Top each crepe with 2 to 3 tablespoons cheese and orange mixture.
Place crepes on serving platter.
Dust with powdered sugar.
Garnish with orange slices