MIXING WITH A WHISK

• Place the milk and eggs in a mixing bowl. Whisk to combine.
• Add the oil or butter and whisk it in.
• Place the flour, salt and sugar in a large bowl.
• Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
• Add the rest of the liquid and mix to form a smooth, watery batter.
• Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

MIXING WITH A BLENDER

• Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter.
• Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

COOKING THE CREPES

• Preheat a 10 inch non-stick pan over medium heat.
• Brush a layer of butter on the heated pan.
• Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
• Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
• Place the pan back on the heat to let the crepe cook.

NOTE: If using a different size pan, Here is a good batter to pan ratio.

8 inch pan – about 3 tbsp of batter (about 45 – 50 mL)

10 inch pan – about 1/4 cup of batter (about 60 mL)

12 inch pan – about 1/3 cup of batter (about 75 – 80 mL)

For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.

For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.

Repeat until all the batter is used up

Stack the cooked crepes on a plate or wire rack.

SERVING

If the crepes are no longer warm when you’re ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don’t become soggy with steam/moisture.

• In a food processor, blend the 6 tablespoons of softened butter with 1/4 cup of the sugar and the orange zest.
• With the machine on, gradually add the orange juice until incorporated.
• If making the butter in advance, place the butter on a piece of wax paper and roll into a log. Refrigerate until ready to use. When ready to use let sit at room temperature for 20 minutes to soften.
• Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar.
• Place 2 rounded teaspoons of the orange butter in the center of each crêpe.
• Fold the crêpes in half and in half again to form triangles; So that the butter does not remain only in the center of the crepe, once you have folded it, use your hands to work the butter throughout the folded crepe evenly before placing on the baking sheet.
• Arrange each crepe on the prepared baking sheet, pointing them in the same direction and overlapping slightly.
• Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes.
• Using a long spatula, transfer the crêpes to a heatproof platter.
• Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.

• In a large bowl dress the baby arugula in a bowl with a drizzle of olive oil, a squeeze of fresh lemon and a pinch of sea salt. Set aside.
• Chop the sun-dried tomatoes into 1/4 inch strips.
• Use a not stick frying pan on medium heat.  Add just enough butter to give the pan a slight glissten. About 1 tsp. 
• Working with one crepe at a time, place the crepe in the buttered pan.  On one side of the crepe cover 1/4th of it with goat cheese crumbles, then a few sun-dried tomatoes, then a hand full of the dressed baby arugula.  
• Gently fold the crepe in half then in half again.
• Remove from pan to a plate then repeat the process until all your crepes are made.