Crepes Suzette

I absolutely love crepes, sweet or savory. I often whip up a batch of batter to have on hand just in case the mood strikes. Although I have assembled many kinds of crepes, I had yet to try my hand at the old standby of Crepes Suzette.
In other recipes, I have mentioned that I feel that Grand Marnier can be somewhat overpowering, but in Crepes Suzette it never is.
The preparation is so simple that I can't believe I had not created this delicious dessert before now.
All you need is:
Crepes of course (which ever recipe you prefer)
I usually make mine simply:
2 Eggs
1 1/3 cup Milk
1 cup all-purpose Flour
2 Tbsp melted Butter
Pinch Salt
1 tsp Vanilla
Whip milk, eggs, salt, and flour together.
Add melted Butter.
Mix in vanilla.
Cook in Crepe pan and set aside.
Fold Crepes in half.

In a separate pan:

Melt 4 or 5 Tbsp. Butter
Add 1/4 cup Orange Juice

Zest of Orange
App. 3 Tbsp. Sugar
Place crepes in pan.
Move Crepes around to absorb some of the sauce.
Fold crepes over again into quarters.
Pour in about 1/4 cup Grand Marnier.
Carefully light liquid with match.
Carefully, jostle the crepes around in the flaming sauce.
Once the flames begin to diminish, remove crepes and serve.
I usually dust mine with just a bit of confectioners sugar and zest for color.

Lemon Curd and Grand Marnier Cupcakes

After my successful attempt at baking the other week, I was excited to try again. So this time: Lemon Curd and Grand Marnier. Anything with Lemon Curd involved is divine, and I just happen to have some lying around... Grand Marnier on the other hand can have quite a strong flavor so I was careful not to use too much in the recipe. As I mentioned with the Chocolate Cupcakes previously, I actually had a recipe, these beauties I did not. I just made it up as I went along. So the measurements that follow are approximations because again, I just came up with it. The Cupcakes did come out absolutely lovely. The cupcakes were tremendously moist and the sweet lemon was a delicious addition. Unlike the previous cupcakes, I did not ice them. At first I was going to top them with a similar cream cheese frosting with lemon and orange zest, but when they came out so citrusy sweet, I decided to just dust them with confectioners sugar. Enjoy!

Wet:
1 Vanilla Bean scored down side
1 cup milk (heated with vanilla bean, then cooled)
3/4 cup plain yogurt
2 Tbsp Lemon curd
1 1/2 Tbsp Grand Marnier Liqueur
1 tsp vanilla extract
1/2 cup vegetable oil
3 Eggs
Whisk all ingredients together. Whisk in eggs one at a time.
Dry:
1 1/2 cups flour
1 tsp baking soda
3/4 cup sugar
Slowly add dry ingredients to wet. Butter pans then fill with batter and bake for 20 to 25 minutes at 350 degrees.