Grand Marnier Crêpe

By  |  1 Comment

Grand Marnier Crêpe

crepe

By Monish Gujral Published: April 9, 2013

  • Yield: 10 Servings
  • Prep: 10 mins
  • Cook: 2-3 mins
  • Ready In: 12 mins

Ingredients

Instructions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the Grand Marnier Liqueur salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. Melt the dark chocolate on a double boiler and pour over the pan cake Serve hot.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: "Many Avtars of Crepes "Food Bytes by Monish Gujral in Sunday Standard The New Indian Express | Monish Gujral's Blog

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>