Amaretto Crepes

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3 large eggs, lightly beaten
• 1 cup milk
• 1 tablespoon amaretto liqueur, or 1/4 teaspoon almond extract and an additional tablespoon milk
• 3 tablespoons melted butter
• Clarified butter for cooking the crepes

1. Sift the flour and salt into a large bowl and stir in the sugar.
2. Make a well in the center of the mixture and add the eggs.
3. Using a fork, gradually incorporate the flour into the eggs.
4. Stir in the milk, amaretto and melted butter, stirring until smooth.
5. Set aside for 30 minutes.
6. Strain the batter through a fine sieve.
7. Place a 7- or 8-inch crepe pan over medium heat.
8. When hot, brush the pan with clarified butter.
9. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom.
10. Cook until lightly browned, flip and cook the other side.
11. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
12. Continue until all the batter is used, placing the crepes between layers of paper towels.
13. They will keep up to 3 days well wrapped in the refrigerator.

flour, salt, sugar, eggs, milk, liqueur, butter, butter

Taken from cooking.nytimes.com/recipes/8184 (may not work)