Crêpes au Grand Marnier - Sunday Mornings with those you consider family

These crêpes were what i woke up to nearly everly morning when staying with a lyonnais family in France, with of course, a slather of nutella not far away. I never seem to be able to repeat the recipe with the same delicate perfection my mère d'accueil did. This is where my initiation into the lyonnaise tradition of cooking really started. These crêpes are one of those grand symbols of my stay and remind me everytime i cook them of the freedom i felt there, and that docked on sense of cultural hybridism i have for Australia and France.

Orange, sweet citrus flavours hide in the delicately light consistency. The secret to their lightness is a balance between butter, oil and sugar, and the chemical processes that join them amongst the alcohol and orange rind. They steal me away from the fond memory of pancakes with their cakey, glutinous taste. Only half of an indulgence until you have more than one. Serve amongst loved ones, with jam reserves, and orange juice (if you're feeling especially indulgent melt a few pieces of chocolate between one straight off the stove).

Ingredients
250 grams of flour
80 grams of a neutral oil e.g vegetable
60 grams of caster sugar
80 grams of butter
Six eggs (do not be afraid)
3/4 litre of milk
1 tbsp of grand marnier
1 tbsp of old rum
1 orange for rind.
extra oil or butter for the pan

Melt the butter in a pot till it gives off a nutty odor. Scrape the white fat off the top if you want to reduce the cholestrol content.

Mix the flower, oil, sugar, eggs, alcohol, orange zest and the melted butter. Once joined as a smooth paste slowly add the milk until incorporated and to achieve a silky and consistent batter. Reserve 200mls of the milk to add to the mixture As with all things that contain flour the amount of milk can alter slightly so just go by intuition. Rest the mixture for an hour or so in a warm place, and add the remaining milk to the batter. (optional)

Warm a pan and add a dob of butter or spoon of oil (preferably a crepe pan, but it's possible in a normal sauce pan). Wait till it heats to the point of sizzling the butter. Take a large Chef's spoon place 1 1/2 spoonfools in the pan and circle the mixture so it creates a circle in the pan. Cook crêpe for around one minute on each side, or until the alcohol starts to brown and create a pattern. You should have a few bubbles coming up, but not too many, this is a sign of a good batter consistency.

Place each crepe on top of one another to stop them drying out. Garnish as soon as possible once cooked.
Ready to serve. Much more of an experience than the pancake, and so much more delecious.