BASIC SWEET CREPES
Whether rolled or folded, toasted or baked, see how you can fill this with many tasty possibilities.

Makes 12 to 14 (10-inch) crepes Prep Time 10 minutes Cooking Time 30 to 40 minutes

3/4 cup cold water
3/4 cup cold milk
2 tablespoons liqueur (such as rum, Grand Marnier, or Cointreau)
3 large eggs
1 tablespoon sugar
pinch of salt
1 1/2 cups all-purpose flour
5 tablespoons melted butter, plus extra for brushing pan

1 Combine all liquid ingredients in a blender. Add dry ingredients and melted butter; mix on high.

2 Strain batter. Let rest for 30 minutes.

3 Heat a nonstick 10-inch skillet over medium-high heat. Brush bottom and sides of pan with melted butter.

4 Ladle 1/4 cup batter into skillet and swirl to coat bottom evenly. Cook until bottom is lightly browned, about 1 to 2 minutes. Using a spatula or

your fingers, flip crepe and cook until other side is lightly browned, about 30 seconds to 1 minute.

 

5 Transfer crepe to a platter. Layer crepes over each other with parchment paper in between.

Storing tip: You can store crepes stacked, with parchment paper between each layer, and the whole stack covered with plastic wrap in a refrigerator for up to two days or in the freezer for up to one month.