French crepes


100 gr flour convert conversion

2 eggs

400 ml convert conversion milk

2 tablespoons cointreau

1 tablespoon butter

extra melted butter

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Preparation in advance:

Beat the flour with eggs in a bowl. Add, while stirring, little by little the milk and orange liquor. Beat firm till all lumps have disappeared. Pour the batter through a strainer in another bowl. Melt the butter, cool a little and stir it into the batter. Place the covered bowl in the fridge for at least an hour.

How to prepare:

Grease a small frying pan with little melted butter.

Stir the batter a bit. Spoon 2 tablespoons of the batter in the pan, move the pan around so the batter covers the complete bottom. Fry the crepes about 1 minute till the edges are curling and the top is dry. Turn the crepe and fry the other side about a minute.

Let the crepe slide out of the pan on a plate and fill with fruit (i.e. strawberries) or ice.

(When making a lot: keep warm in the oven or on a plate which is placed on a pan boiling water.)

First published: April 12, 2003, Netherlands
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