Sweet crepes

(serves 4)

• 2  large eggs
• ¾ cups of milk
• ½ cup of water
• 1 cup of all purpose flour
• 3 tablespoons of melted butter
• 2 ½ tablespoons of sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of Grand Mariner (optional)

Method

Combine all ingredients in blender and pulse for 10 seconds. Place the batter in the refrigerator for 1 hour to allow the bubbles to subside. The batter will keep up to 48 hours.

Heat a small non stick pan and add butter to coat.  Pour 1 ounce of batter into pan and swirl to spread evenly.  Cook for 30 seconds and flip.  Cook another 10 seconds and remove. Make two per person.

Fold in half twice so they are triangles and place two on each plate. Serve with ice cream and sauce; sprinkle with powdered sugar and serve immediately.
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Sauce

• ½ pound of butter, softened
• 4 tablespoons of sugar
• 4 ounces of orange juice
• 2 ounces of Grand Mariner (optional)
• 4 scoops of vanilla ice cream

Method

Melt butter in pan. Add liquor, orange juice and sugar. Bring to boil and remove from heat.