Crêpes Salées: 

Ingredients:

1. 250 grams sifted white flour

2. 3 eggs

3. 2 1/2 cups (600 ml) milk or water

4. 2 tablespoons brandy

5. 1/2 teaspoon salt

6. 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 with fillings and sauces of your choice.

Crêpes Douces (Crêpes Suzette) 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  Sauce Ingredients: 75 grams butter 75 grams caster sugar 3 tablespoons of your favourite liqueur juice from 1 tangerine sugar for sprinkling

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

5. Serve very hot.

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

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

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