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Dessert Crepes

3 eggs
1 Tbs. butter, melted
zest of one lemon
1 cup milk
14 Tbs. flour
1 Tbs. sugar
1/4 tsp. salt
1 Tbs. Grand Marnier

Whisk together all of the ingredients and let the batter rest for at least an hour (and up to overnight). In a medium-hot crepe pan, drop 3-4 tablespoons of batter and swirl the skillet to coat. When browned, turn the crepe over to the other side and cook for another minute.

for crepes au Grand Marnier —
Put a pat of butter on the cooked crepe and sprinkle with sugar. Douse with Grand Marnier and light the liqueur. Fold the crepe into a triangle and serve immediately.