Blintz Crepes

Directions

1. Heat the butter and set aside. Using a blender, mix the Large eggs, lowfat milk and flour at low speed. Add in the orange liquor. Once the batter is well mixed and coats the spoon with a thin film, chill, covered for 1 hour in a pitcher or possibly bowl.
2. Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mix; again, it should coat the spoon with a thin film. Adjust by adding lowfat milk.
3. Using at least two and up to four 7 to 8-inch nonstick pans, spray with oil, and heat the pans over medium-high heat. Pour about one c. of batter to coat one pan. Once covered, pour the batter out and into the next heated pan, pouring the remainder back into the pitcher or possibly bowl. The thin layer of batter which remains on the pans will make a smooth, flexible crepe. When the crepes pull away from the edge of the pan (10 to 30 seconds), remove from the heat, tap them lightly or possibly run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cold. Stir the batter at brief intervals to re-suspend the ingredients.