• Cooking Time:
  • Servings:
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  • 3 eggs
  • 2 tablespoons flour
  • 1 tablespoon heavy cream
  • 2 tablespoons milk
  • 1 pinch salt
  • 1 orange
  • 1 lemon
  • 1 cup powdered sugar, sifted
  • 2 tablespoons butter
  • 2 ponies kirsch
  • 2 ponies white curacao
  • 2 ponies maraschino


  • Beat together eggs, flour, cream, milk, and salt until mixture is the consistency of cream. Melt a teaspoon of butter in a six-inch skillet. When butter foams, pour a tablespoon of batter into skillet. Cook over moderately high heat, swirling skillet so that batter coats the bottom of the pan. Cook one minute, check to be sure bottom is browned, then flip crepe and brown other side (about 1/2 minute). Continue making crepes this way until all of batter is used. Fold crepes into quarters and stack on a plate covered with a tea towel.
  • Grate rind of orange and lemon. Squeeze the orange and lemon juice into a saucepan. Combine with rind and powdered sugar and heat, stirring, until mixture is smooth. Pour into a pitcher.
  • Have ready a chafing dish, crepes, pitcher of orange/lemon sauce, and liquors. Melt butter in chafing dish. When it bubbles, add half of the liquors and ignite. When flame dies down, add sauce to chafing dish and stir. Add crepes to dish, dipping and turning them to coat with sauce, then arranging in an overlapping layer. Add remaining liquor and ignite. Serve as soon as flame dies down.

Categories: Crepe 
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