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Steps
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.
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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.
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.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
255
Calories from Fat
115
Total Fat
13 g
Saturated Fat
6 g
Cholesterol
95 mg
Sodium
370 mg
Potassium
110 mg
Total Carbohydrate
29 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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