Name: Crepes Fines Sucrees
Yield: Makes 10 to 12 crepes 6 inches in diameter, or 16 to 18 crepes 4 to 5 inches in diameter
Ingredients: 3/4 cup cold milk; 3/4 cup cold water; 3 egg yolks; 1 tablespoon granulated sugar; 3 tablespoon orange liqueur, rum, or brandy; 1 cup flour (scooped and leveled); 5 tablespoon melted butter; An electric blender; A rubber scraper; An iron skillet or a crêpe pan with a 6 1/2- to 7-inch bottom diameter; 2 to 3 tablespoon cooking oil and a pastry brush; A ladle or measure to hold 3 to 4 tablespoon or 1/4 cup

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe.

The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.

Recipe notes

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