- 2 eggs
- 3/4 cup flour
- 1 teaspoon superfine sugar
- Pinch salt
- 2 ounces cream cheese
- 2 tablespoons sour cream
- 5 tablespoons marnique or Grand Marnier
- 2 ounces sugar
- 2 ounces butter, plus more for greasing pan
- 5 ounces strawberries, hulled
To make crepes, mix eggs with flour, sugar and salt. Add milk and beat until mixture is smooth. Heat 6-inch crepe pan and add a small nut of butter to grease pan. Pour some batter into pan and cook until the bottom is golden. Turn and cook other side. Grease pan in between making each crepe. Combine cream cheese and sour cream to make a thick paste. Spread some on each crepe and roll up. Place rolled crepes in a buttered pan. Warm the marnique or Grand Marnier. Combine sugar and butter in a pan, then add strawberries. Pour over crepes. Add warmed liqueurs and set alight.
A specialty at Brennans French Restaurant, New Orleans, Louisianna.