| 1 | cup Original Bisquick® mix |
| 3/4 | cup milk |
| 2 | eggs |
| 1/4 | cup butter or margarine |
| 1 | teaspoon grated orange peel |
| 1/4 | cup orange juice |
| 1/3 | cup sugar |
| 1/4 | cup orange-flavored liqueur |
| 1. | Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered. |
| 2. | Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil. |
| 3. | Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes. |
| No changes. |
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| Crepe is the French word for "pancake," and crepes are usually light and paper-thin. They can be made from plain or sweetened batters and are used in both sweet and savory creations. |
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| Crepes can be made ahead, stacked with waxed paper between and refrigerated up to 48 hours. For longer storage, make 2 stacks of crepes, wrap tightly and freeze no longer than 3 months (make 2 stacks so they'll thaw more easily). When ready to serve, thaw frozen wrapped crepes at room temperature about 2 hours or in refrigerator 8 to 12 hours. |
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| A special occasion is a good time to get out the chafing dish from the back of the cupboard--or borrow one--for tableside presentation. Make the crepes ahead, then begin with step 2. |
Nutrition Information:
255 ( 115 ); 13 g ( 6 g); 95 mg; 370 mg; 29 g ( 0g); 5 g 8 %; 2 %; 8 %; 4 % 2 ; 2