Overnight Preparation Required
Prepare the Raisins: Place the raisins in a small glass bowl and sprinkle with the Grand Marnier. Allow to soak overnight.
Prepare the Crêpe Batter: Combine all of the ingredients in a large bowl, mixing until smooth.
Heat a large nonstick sauté pan over medium heat. Pour in just enough batter to thinly and evenly coat the pan (about 1/3 to 1/2 cup). Cook for about 30 seconds, flip the crêpe with a spatula, and cook on the second side for another 30 seconds. Turn the crêpe out onto a plate, cover loosely with a towel to keep warm, and continue with the remaining batter.
Prepare the Filling: In a medium mixing bowl using a fork, mash together the soaked raisins and cheese to make the filling. Spread a portion out over each crêpe, fold in the sides and roll up.
To serve, place two crepes on each plate and dust with the powdered sugar. Combine the kirschwasser and Grand Marnier in a small saucepan and heat (very carefully) over low heat. Once warm, flame with a match and pour over the crepes while flaming.
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