Crepes

• 1 cup Italian 00 flour (available at specialty markets) or all-purpose flour
• Pinch of salt
• 1 large egg
• 1 1/4 cups milk, or more as needed
• 2 tablespoons melted and cooled butter
• 2 teaspoons Grand Marnier or triple sec liqueur, optional
• Vegetable oil or nonstick vegetable oil spray, for pain

1. In a small mixing bowl, combine flour and salt.
2. Form into a mound, making a small well.
3. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
4. Mix in 1 1/4 cups milk to make a smooth batter.
5. Using a whisk, blend in melted butter and liqueur.
6. Allow to stand for 30 minutes.
7. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
8. Lightly oil an 8-inch crepe pan or nonstick skillet.
9. Place over medium-high heat until well heated.
10. Pour about 3 tablespoons batter into pan, just enough to line bottom.
11. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds.
12. Transfer finished crepe to a large plate.
13. (First crepe may tear and need to be discarded.)
14. Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper.
15. Allow to cool, cover with plastic wrap and refrigerate until needed.

salt, egg, milk, butter, grand marnier, vegetable oil

Taken from cooking.nytimes.com/recipes/9100 (may not work)