Desert Crepe
Ingredients
- 1 ⁄2 C flour instant-blending suggested
- 1 "large” egg and 1 egg yolk
- 1 ⁄4 C each milk and water
- 1 1 ⁄2 T melted butter
- 1 T kirsch orange liqueur, bourbon whiskey, or rum
- 1 T sugar
- A big pinch of salt
Instructions
- Measure the flour into the pitcher or a bowl, then whisk in by dribbles the milk and water to make a perfectly smooth blend (if using regular flour, after mixing pour the batter through a fairly fine-meshed sieve to remove any lumps). Whisk in the eggs, salt, melted butter, sugar, and alcohol. Let rest 10 minutes-l hour or more in the refrigerator for regular all-purpose flour.
- Heat the crepe pan until drops of water dance on it, then brush lightly with melted butter. Pour 1⁄4 cup of crepe batter into the center of the hot pan and tilt it in all directions. The batter should cover the pan with a light coating; pour out any excess. After 30 seconds or so, the bottom of the crepe should be lightly browned-lift all edge with a spatula to see.
- Lifting an edge of crepe to see underside shake and jerk the pan by its handle to dislodge the crepe, then turn it over either with your fingers or a spatula, or flip it over by a toss of the pan. Cook it 15 to 20 seconds-this underside is the nonpublic side, and is never more than a spotty brown.
Storing
- Transfer the crepes as done to the rack and, when thoroughly cool, you may stack them with no fear of their sticking. Slip them into a plastic bag; store in the refrigerator up to 2 days, or freeze for several weeks.