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FLAMBéED CRêPES
Crêpes are a simple and tasty dessert. When flambéed, they take on a more sophisticated and elegant aspect.
Flambéed Crêpes

What you need

Crêpe batter:
(makes 15 crêpes 20 cm in diameter)

  • 250 ml milk
  • 50 ml lager
  • 2 eggs (100 g)
  • 110 g flour
  • 25 g butter
  • 15 g sugar
  • 1 g salt
  • 25 ml GRAND MARNIER® Cordon Rouge liqueur


Flambéing:

  • 200 g butter
  • 96 g sugar
  • 200 ml GRAND MARNIER® Cordon Rouge liqueur

How to make it

Combine the salt and sugar with the flour.

Add the eggs one at a time. Gradually stir in the beer followed by the milk.

Pour in the melted butter followed by the liqueur.

If possible, let stand overnight in the refrigerator.



With a cloth or pastry brush dipped in melted butter, grease a preheated non-stick skillet.

Pour in approximately 30 ml of batter.

Quickly tilt and rotate the pan so that its base is completely coated with batter.

Turn the crêpe over as soon as it is golden brown and finish cooking on the other side.



Heat the butter in a skillet until bubbling.

Add the sugar followed by the crêpes.

Coat both sides of the crêpes with butter then pour the liqueur over top and flambé.

Serve as soon as the flame goes out.

Chef's tip

If the batter is lumpy, blend in a blender and be sure all ingredients are at room temperature and not cold.
Serve with a glass of GRAND MARNIER® Louis-Alexandre liqueur.

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