Sweet Breakfast Crepes
- 2 eggs
- 3/4 c. milk
- 1/2 c. flour
- 3 T butter, melted
- 2 1/2 T sugar
- 1 tsp. vanilla extract
- 2 T liqueur (I suggest Razzmatazz or Grand Marnier)
- butter for cooking
- Sift dry ingredients into a large bowl. Beat the egg, milk, and butter in a separate bowl. Add mixture gradually to the dry ingredients. Whisk well for about ten minutes, or until smooth. Cover and set in refrigerator for 1 hour. This can be done a day ahead.
- To cook, grease the bottom of a small frying pan and heat. Pour just enough of the batter to cover the bottom of the pan. Cook 30 seconds or until edges are barely starting to brown, then flip and cook another 20 seconds. Repeat with the rest of the batter.
- Store in a ziplock bag or in an airtight container. To warm, heat in the microwave for about 10 seconds.
eggs, milk, flour, t butter, t, vanilla extract, t, butter
Taken from www.epicurious.com/recipes/member/views/sweet-breakfast-crepes-50067431 (may not work)