JACQUES PEPIN APRON RECIPES

Steps:

• For the crêpes:
• In a medium bowl, whisk together the eggs, flour, milk, salt, and sugar until smooth; the batter will be thick. Whisk in the water, oil, and melted butter.
• Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter.
• Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl.
• Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds.
• Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom.
• Tap the crêpe out onto a baking sheet. Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
• For the orange butter:
• In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
• Preheat the broiler.
• Butter a large rimmed baking sheet and sprinkle lightly with sugar.
• Place 2 rounded teaspoons of the orange butter in the center of each crêpe.
• Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly.
• Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize about 2 minutes.
• Using a long spatula, transfer the crêpes to a heatproof platter.
• Meanwhile, in a small saucepan, heat the Grand Marnier and cognac.
• Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes.
• Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.