Souffled Crepes With Grand Marnier

• 125 g plain flour
• 450 ml milk
• 2 12 tablespoons unsalted butter, plus extra
• melted butter, to grease
• 4 eggs
• 40 ml Grand Marnier
• 50 g caster sugar
• icing sugar, to dust
• whipped cream, to serve (optional)

1. Place 100g of the flour, 300ml of the milk, 1 tablespoon of the butter, 1 of the eggs and 1 egg yolk in the bowl of a food processor and process to combine.
2. Transfer to a jug and set aside to rest for 15 minutes.
3. Lightly grease a 15cm crepe pan with melted butter.
4. When hot, pour in enough batter to cover the base of the pan.
5. Cook for 1 minute each side until golden.
6. Stack the crepes with a sheet of baking paper between each layer until you are ready to use them.
7. (Place in an airtight container if storing for more than 1 hour.)
8. Preheat the oven to 200C Place remaining butter in a saucepan, add remaining flour and milk and cook over low heat, whisking constantly, until thick.
9. Remove from heat, beat in 2 egg yolks and the Grand Marnier.
10. In a separate bowl, whisk 2 egg whites until stiff, slowly add the caster sugar and continue to whisk until thick and glossy.
11. Fold the egg whites into the Grand Marnier mixture.
12. Place 2 tablespoons of the filling on one half of each crepe, fold over the other half to enclose.
13. Carefully place filled crepes on a large greased baking tray and bake for 10 minutes until well risen.
14. Dust with icing sugar and serve immediately with cream if desired.

flour, milk, unsalted butter, butter, eggs, grand marnier, caster sugar, icing sugar, whipped cream

Taken from www.food.com/recipe/souffled-crepes-with-grand-marnier-302654 (may not work)