Shrove Tuesday Crêpes
Ready In: 40 mins
Serves: 6
Ingredients
- 2 eggs
- 2 cups water
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1⁄3 teaspoon salt
- 2 cups flour
- 8 tablespoons melted butter (or more)
- 2 lemons, zest of, finely grated
Directions
- For the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended.
- Sift the flour, a bit at a time, whisking each addition until smooth.
- Add in half the melted butter and the lemon zest, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Put the remaining butter in a small cup and keep it warm.
- Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ? cup of batter, tilt and swirl so it coats the bottom. Lower the heat and cook the pancake until underside is golden brown, 2 to 3 minutes. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned. Slide the crepe out of skillet and repeat with the remaining batter. (Coat pan with butter as needed.).
- Fold the creps and squeeze some lemon juice over them, sprinkle with granulated sugar or cinnamon or spread with a filling of your choice.
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