Put the sifted flour in a large bowl and make a well at the center. Place the eggs in the center, then beat and mix with the flour. Slowly add the milk. Mix very well. Add the butter, salt, vanilla, and 2 tablespoons of the sugar. Mix until well blended. The batter will be thin. Set aside and let rest for 30 minutes.
Cook the crepes like pancakes in a flat nonstick pan. Pour ? cup of the batter into the pan at a time. Allow each crepe to cook for 1-2 minutes on one side, then use a nonstick spatula to flip the crepe. When the crepes are cooked, roll them into tubes and transfer to a serving dish.
In a small saucepan, mix the water, marmalade, and remaining 2 teaspoons sugar over low heat. Simmer and reduce until you have a thin syrup.
Drizzle the crepes with the syrup. Garnish with orange slices.
In another saucepan, bring the orange liqueur to a quick boil, then light (using a match or butane lighter) to make a flambe. Carefully pour over the crepes while the flames are still active. Allow the flames to burn out before eating.
Preheat the oven to 300°F. Grease foil-lined baking trays.
Separate the egg, reserving the egg white. Cream the butter, sugar, and egg yolk. Add the vanilla, flour, and salt, mixing well. Shape the dough into 24 1-inch balls. Roll them in the egg white, and then in the walnuts. Place on baking trays about 2 inches apart. Bake 5 minutes.
Remove the cookies from oven. With your thumb, dent each cookie. Put jam in each thumbprint. Bake another 8 minutes.
Lorna Barrett
[1]
