Crêpes (Pancakes)

Crêpes Salées:
Ingredients:

• 250 grams sifted white flour

• 3 eggs

• 2 1/2 cups (600 ml) milk or water

• 2 tablespoons brandy

• 1/2 teaspoon salt

• 2 tablespoons melted butter

Method:

1. Mix the flour smoothly with the eggs and enough milk to make a fairly fluid batter. Add brandy and salt. Blend well. Leave to stand for 1 hour.

2. Heat some butter in a small pan, pour in 1 tablespoon of batter and cook quickly on one side, toss and brown the other side.

3. Serve very hot.

Crêpes Suzette:
Cook pancakes in the ordinary way and then finished at the table with the following sauce.

Sauce Ingredients:

• 75 grams butter

• 75 grams caster sugar

• 3 tablespoons of your favourite liqueur

• juice from 1 tangerine

• sugar for sprinkling

Method:

1. Cream the butter, add the sugar and beat in well.

2. Add the liqueur and tangerine juice. Mix well.

3. Put the pancakes on a warm to medium hot pan.

4. Sprinkle with sugar, pour the sauce over and serve very hot.

5. Enjoy.

Crêpes Douces:
Ingredients:

• 250 grams sifted white flour

• 75 grams caster sugar

• Pinch of salt

• 6 eggs

• 1/2 cup (125 ml) milk

• 1 teaspoon vanilla sugar

• 3 teaspoons brandy

• 1 tablespoon melted butter

Method:

1. Mix the flour with sugar and salt. Gradually add eggs and milk. Beat well.

2. Add other ingredients. Blend together well. Leave to stand for 1 hour.

3. Heat some butter in a small pan, pour in 1 tablespoon batter and cook quickly on one side, toss and brown the other side.

4. Serve very hot.