Name: Crepes with Cider Syrup
Cook time: 25 min
Total time: 45 min
Yield: Makes 8 crêpes
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 2 large eggs; 2 tablespoons vegetable shortening (preferably trans-fat-free), melted and cooled slightly; 1 tablespoon baking powder; 1 tablespoon sugar; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted, for brushing skillet; 2 tablespoons unsalted butter; 2 cups hard cider; 1 cup sugar

Crêpes au cidre
These are not the thin, delicate crêpes you may be used to. Made with baking powder, they are rustic-style: heartier and a little thicker — and perfectly suited to soaking up plenty of sweet syrup. Hard cider (fermented apple cider) can be found in the beer section of most supermarkets.

Cooks' note:

Crêpes, without syrup coating, can be made 1 day ahead. Fold in quarters and arrange in a 13- by 9-inch baking dish, then chill, covered. Bring to room temperature, pour half of syrup over crêpes, and reheat, covered with foil, in a 350°F oven until warmed through, 15 to 20 minutes. Serve with remaining syrup.

Recipe notes

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