| Ingredients | Instructions |
|---|---|
| • 9 oz cassava flour • 16 oz whole milk • 4 oz sugar • 2 whole eggs • 1 tsp kosher salt • 2 oz melted butter | 1. Batter: Mix all ingredients until smooth. Use within 3 days, best used cold. |
| 2. Heat a non-stick or well-seasoned skillet to 240°F. Cook crepe until golden and reserve. | |
| • 2 oz fresh lemon juice • 4 oz fresh orange juice • 2 oz brown sugar | 3. Lemon-Orange Sauce: Add ingredients to the pan. Reduce until syrup forms, about 4-5 minutes. |
| • zest of lemon and orange (1 tsp each) | 4. Add zest of lemon and orange, 1 tsp each. |
| • 2 oz orange liqueur (Grand Marnier) | 5. Add 2 oz orange liqueur (Grand Marnier). |
| • 3 oz unsalted butter • 1 tsp vanilla paste | 6. Swirl in 3 oz unsalted butter and 1 tsp vanilla paste. |
| 7. Serve: Add crepe and fold in sauce. Plate the crepe and pour remaining sauce over the top. | |
| 8. Serve with ice cream or whipped cream. |
