French Toast, Pancakes and Waffles

15

4 Eggs
1 cup Flour
1/2 cup Milk
1/2 cup Water
1/2 teaspoon Salt
2 tablespoons Melted Butter
2 oz Grand Marnier Cordon Rouge liqueur

1. Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. For a Sweeter crepe: Add 2 teaspoons sugar and 1 teaspoon vanilla.
2. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
3. Cook crepes on medium/high heat in a small pan. Coat the pan lightly with butter. Add approximately 1/4 cup of batter while swirling the pan to create a small, even coat. Once the crepe bubbles, use a spatula to loosen edges. Flip crepe on second side and cook for only about 20 seconds. The crepe is then ready to be served plain, or with your choice of toppings/fillings.

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