Crepes

Le Bilig
11750 Atwood Road
Auburn CA 95603
(530) 888-1491

Number of Servings
20

Ingredients

• 1 quart whole milk
• 7 eggs
• pinch salt
• 1 cup unrefined sugar
• 2 Vanilla Beans
• Cinnamon to taste
• 2 cups sifted unbleached wheat flour
• 2 ounces melted sweet butter or corn oil
• Optional, any "sweet" alcohol such as: Rum, Grand Marnier, Calvados
  

Instructions
In a mixing bowl stir eggs, pinch of salt, unrefined sugar, scraped Vanilla beans, cinnamon and flour. Add the milk and beat for another minute. Add flour, melted butter or corn oil (melted butter will give a lacy appearance) and alcohol to taste (2 ounces is a average). Beat for 15 more minutes in order to incorporate air to the batter and to obtain a very light Crepe.The ideal rest time for a Crepe batter is 24 hours. The ingredients will "marry" well and it will also contribute to a very light Crepe. Pour a spoon full of batter onto a very large hot nonstick pan. Cook about one minute on each side (the edges should be turning brown).

Suggestions
Possible Crepe filling: In a copper pan add a little bit of butter and some brown sugar. Next add some fresh squeezed orange juice. You can add a little orange zest for some texture. Wait for sugar to melt. Next, add cooked crepe to pan and allow to cook for a few seconds and then flip. Serve with some vanilla ice cream and powdered sugar.