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“From The Plaza Hotel in New York City --”
READY IN:
1hr 45mins
SERVES:
5-6
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the crepes, use a wire whisk to combine the egg, sugar, flour, vanilla and orange rind. Whisk until ingredients are blended and very smooth.
  2. Add the cream gradually. When well-mixed, stir in the melted butter.
  3. Let stand 1 hour to slightly thicken batter and then fry the cakes in a crepe pan. Keep warm.
  4. Place a shallow pan or chafing dish over moderate heat and pour in orange juice. Rub the lumps of sugar over the lemon and orange rinds until they have become impregnated with the zests (citrus oils), then put them into the pan with the hot orange juice and dissolve.
  5. Let the liquid in the pan reduce to about one-half.
  6. Fold the crepes in half and then in half again to form quarters and place them in the pan.
  7. Spoon up some of the sauce to moisten the tops.
  8. Pour the cointreau over them and add some grand marnier or good brandy.
  9. As soon as the liquid is very hot [ THIS IS ESSENTIAL], light it with a match. While the sauce is flaming, move the crepes around in the liquid and get them hot and flaming. Use a long-handled fork to serve the flaming crepes on hot dessert plates with a little of the sauce spooned over them.

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