Shrove Tuesday crêpes
By: Easy cook - Lak...
Published: Monday, February 12, 2018 - 1:35pm

Ingredients




2 eggs
2 cups water
1 tbs dark rum
1 tsp vanilla extract
2 tbs sugar
⅓ tsp salt
2 cups flour
8 tbs melted butter or more
Finely grated zest of 2 lemons

Preparation

1 For the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended. 2 Sift the flour, a bit at a time, whisking each addition until smooth. 3 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. 4 Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ⅓ 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.) 5 Fold the creps and squeeze some lemon juice over them, sprinkle with granulated sugar or cinnamon or spread with a filling of your choice.

About

Treat your family to a homemade French feast / Mardi gras with these easy and scrumptious pancakes.