In a bowl, whisk all the crepe batter ingredients: milk, eggs, melted Horio Cow Butter and vanilla
Sift the flour over the bowl and continue beating until you get a homogeneous batter
Leave the batter to “rest” for 1/2 hour.
Grease a nonstick medium pan with a little Horio Cow Butter. Let it warm up slightly and pour about 3 tablespoons of crepe batter for each crepe. Shake the pan back and forth, left and right, until you cover the entire surface of the pan and once the batter thickens and solidifies in the center; flip the crepe with a spatula upside down.
Continue with the same procedure for all the crepes. Fold them and keep them aside.
Peel the orange and lemon, removing the white parts of the peel. Cut the peel into very small pieces.
In a large pot, melt the Horio Cow Butter and add the chopped peels; add the sugar and stir until they are caramelized.
Pour the orange juice and add little by little the folded crepes.
Drizzle with Grand Marnier and put pot content on fire carefully (flambé part).
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