grand marnier crepes

grand marnier crepes

makes 20


1 cup ground almonds

1 cup spelt flour

4 eggs lightly beaten

2 cups a2 milk

125 grams nuttelex

1/4 cup of castor sugar

1 tablespoon of lemon zest

1 tablespoon of orange zest

1 cup of orange juice

1/4 cup of lemon juice

1/2 cup Grand Marnier

2 oranges segmented


Combine almonds and flour in a bowl, gradually stir in eggs and milk and beat until smooth, stand for 30 minutes. Heat pan and pour in 2 to 3tablespoons of mixture and cook crepe on both sides until done, you may need to heat some nuttelex to cook the crepe in, just depends on your pan, repeat until all crepes are made. Heat Nuttelex in a pan, add sugar and cook stirring until sugar melts and begins to brown, add combined zests and juices, and stir over a high heat until caramalised sugar dissolves, add Grand Marnier and orange segments and heat gently, pour sauce over crepes and serve. Both of these items can be precooked and reheated, it is more of an adult than children desert.