Shrove Tuesday Crêpes

READY IN: 40mins




  • 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.