1. In a blender, combine milk, flour, egg, liqueur, butter, sugar, and salt. Blend about 5 seconds. (Or by hand, whisk vigorously in a medium mixing bowl until smooth.) Refrigerate batter for at least 2 hours and up to 2 days. 2. Let batter come to room temperature before cooking crpes. (It should have the consistency of heavy cream. Add a tablespoon or 2 of water if necessary.) 3. Heat a 7 to 8-inch skillet or crpe pan over medium-high heat. Spray with cooking spray or wipe pan quickly with a paper towel moistened with vegetable oil. Use a measuring cup to pour a scant 3 tablespoons batter into hot pan, quickly tipping, and swirling pan to spread batter over entire surface. Cook for 30 seconds to 1 minute, until edges of crpe are crispy and light brown. (If the crpe cooks faster than 30 seconds, reduce heat.) With the tip of a spatula or butter knife, lift up crpe and using your fingers, peel it from pan and flip it over. Cook 30 seconds more, then remove ! to a rack to cool. Wipe any crumbs from pan with oiled towel and cook remaining crpes. (Stack cooled crpes on a plate, placing small squares 0f wax paper or parchment between them to prevent sticking. Crpes can be made the day before, wrapped, and refrigerated.) 3. With a sharp knife cut skin from tops and bottoms from oranges. Set oranges on a cutting board, and trim off skin and white membrane. Dice flesh and set aside. In a small saucepan, combine marmalade and liqueur and heat to melt marmalade. Stir in orange pieces and warm through. Divide filling between crpes, roll up, and serve. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4|
|Calories from Fat: 39 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 61.3mg||19 %|
|Sodium 65.8mg||2 %|
|Potassium 260.4mg||7 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 23.9g|
|Protein 3.9g||6 %|
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Calories per serving: 168
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