1 c. milk
4 eggs, separated
1 tbsp. Grand Marnier
1/3 c. flour
1/3 c. sugar
Dash of vanilla extract

Bring the milk to a boil. Mix flour, egg yolks, sugar and vanilla extract in a bowl. Pour the hot milk into the egg mixture while whisking it. Pour back into the pot and cook at low heat, beating with a spatula until thick and smooth.

Beat the egg whites until they almost have soft peaks, then add one tablespoon of sugar, continuing to beat until peaks form*.

Gently fold the batter into the egg whites, trying to deflate as little as possible.

Place about 2 tablespoons of the souffle mixture onto the top half of the crepes and lift lower half over it (1 fold made). Then fold again to form the crepe into quarters (second fold made.

Place them on a cookie sheet and bake them in a 400°F oven for 15 minutes.

Sprinkle some confectioners sugar over the crepes when they come out of the oven and serve.