2 c. milk
1 ½ c all-purpose flour
1 stick (4 oz.) butter, melted
Mix milk, eggs, flour and salt together. Add melted butter. Add 2 oz. crepe mix into a hot greased non stick skillet. Swirl around to evenly coat pan. Flip once batter sets. Place on a plate and set aside.
Orange butter sauce
2 sticks (8 oz.) butter
1 c. sugar
1 cup fresh orange juice
½ lemon juiced
1 t. orange zest
2 oz. Grand Marnier (orange liquor)
Combine butter, sugar, juices, and zest to a small sauce pan and cook for about 10 minutes until it caramelizes; it should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrup like.
Heat some sauce in a skillet. Gently fold a crepe into the sauce. Plate up with vanilla ice cream and orange segments.
Prepared by pastry chef Bill Foltz
L'Auberge du Lac Casino Resort