Crêpes Fines Sucrées
- 3/4 cup milk
- 3/4 cup cold water
- 3 egg yolks
- 1 tbs. granulated sugar
- 3 tbs. orange liqueur, rum, or cognac
- 1 cup + 2 tbs. ‘instant blending’ flour
- 5 tbs. melted butter
- Place flour in mixing bowl.
- Gradually blend in the liquids and then the rest of the ingredients with a wire whip.
- Cook the crepes in a 5" to 6" non-stick or cast-iron skillet. If batter seems too thick after you've tried your first crepe, beat in a tablespoon or so of water. If made in advance, stack crepes between layers of waxed paper or foil so they will not stick together.
Batter for 18 dessert crepes, 5" to 6"
