Categories: dessert, not tried
Ingredients
- 3/4 c cold milk
- 3/4 c cold water
- 3 egg yolks
- 1 T granulated sugar
- 1.5 c flour
- 3 T orange liqueur, rum, or brandy
- 5 T melted butter
Directions
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Blend all the ingredients in an electric blender for one minute. Refrigerate for a minimum of 1 hour so that the flour particles will swell and the crepes will be light.
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Many different pans can be used for making crepes. 1 prefer to use a 6 1/2 inch cast iron crepe pan. Others prefer to use a non stick skillet. You will probably have success with your favorite skillet.
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The key factor to success is getting the correct heat. Heat the pan over a medium high heat. When a drop of water begins to dance on the surface, brush the pan lightly with shortening or oil. It is not necessary to oil the pan between each crepe. Pour a scant 1/4 c of batter into the pan while quickly tilting the pan in all directions so that the batter will coat the bottom of the pan evenly. Pour off excess batter so that the crepe will be paper thing. Cook until the crepe is set and lightly browned on the bottom. Crepes can be browned on both sides, but this is not necessary. Place crepes in a single layer on a platter or wax paper covered countertop to cool. Crepes may be frozen. To freeze, stack between layers of waxed paper and then wrap in foil.