1 hour, plus at least 30 minutes chilling time
3/4 to 1 cup milk
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup flour
1/4 cup ( 1/2 stick) butter, melted, plus 1 tablespoon cold for frying
1. Pulse three-fourths cup of milk,
one-half cup of water and the eggs two or three times in a blender until smooth. Add the sugar, cinnamon, salt and flour. Blend the batter until smooth. With the blender running, add melted butter. The batter should be the thickness of heavy cream. If necessary, add up to one-fourth cup more milk to correct the thickness. Strain into a covered bowl, and refrigerate at least 30 minutes.
2. Heat an 8- to 9-inch crepe pan
or skillet over medium-high heat until a few drops of water skitter and dance when sprinkled on the surface. Add one-half tablespoon cold butter and swirl to distribute it across the surface. Wipe excess butter from the skillet with a paper towel and return to heat.
3. Holding the skillet off the heat
with one hand, pour in roughly one-third cup of batter. Swirl quickly across the bottom of the skillet. Pour the excess batter back into the bowl and trim the ragged edge that is left. Return the skillet to the heat and cook until the edges of the crepe begin to brown, about 1 minute. Using a small spatula or table knife, lift the edges of the crepe. Grab the edges with both hands and quickly flip to turn over. Cook the uncooked side just until the crepe slides free in the pan, about 30 seconds. Remove to a plate and cover with wax paper.
4. Repeat until all of the batter is used,
using the remaining half tablespoon of butter as needed. You should have about 12 crepes. The crepes can be stored, tightly sealed, overnight in the refrigerator.
2 pink grapefruits
1 tablespoon sugar
1/4 pound cream cheese
1/2 cup sour cream
1/2 cup whipping cream
1tablespoon plus 1 teaspoon honey, divided
1 1/2 teaspoon orange liqueur
1. Zest the peel
of half of one grapefruit, and put 1 tablespoon of it in a blender. Add sugar and grind coarsely. Add the cream cheese, sour cream, whipping cream, 1 tablespoon honey and orange liqueur and purée until smooth. Refrigerate, covered, for at least 30 minutes and up to 1 day.
2. Peel the grapefruits,
removing all of the white pith. Section the grapefruit from the membrane, squeezing the membrane over a bowl to collect the juice. Add 1 teaspoon honey to the juice and stir to combine. Pour the juice over the grapefruit sections and set aside.
3. Lay a crepe flat
and spoon a generous 2 tablespoons of the grapefruit cream into the center. Fold the crepe in half, then in half again, making a wedge. Alternatively, you can fold it like a burrito or a blintz. Repeat, using the rest of the filling.
4. Divide the crepes
among four chilled dessert plates, arrange some grapefruit sections over the top and serve.