Crepes

This is a basic crepe recipe. They can be eaten with just a little butter and sugar or you serve them with a sauce. The classic, would be the famous orange sauce used to make Crepes Suzette. You can leave the liquor out if you are using them for savory dish using chicken or seafood

BASIC CREPES MIXTURE

(Makes 24 crepes)

1 cup flour

1 tbsp sugar

1/2 tsp salt

3 eggs

2 cups milk

butter

olive oil

2 tbsp cognac, or dark rum (or vanilla)

Directions

1. Sift together flour, sugar and salt.
2. Beat eggs and add them to the dry ingredients.
3. Mix in milk, 2 tbsp melted butter or olive oil, and cognac or rum, doing it gradually to avoid lumps. Strain through a fine sieve and leave batter to stand for at least 2 hours before cooking crepes. Batter should be as thin as cream.
4. Heat a 6-inch, thick-bottomed frying pan. Rub all over with a thick wad of absorbent paper smeared with olive oil. For each crepe, spoon about 2 tbsp batter into pan, swirling pan to allow batter to cover entire surface thinly; rub a piece of butter around edge of pan with the point of a knife and cook over medium heat until golden, about 1 minute each side. Repeat until all the crepes are cooked, stacking them on a warm plate as they are ready. Keep warm if crepes are to be filled immediately, and cover with waxed paper or aluminum foil, to prevent drying.