1 cup all purpose flour or cake flour for slightly lighter crepe
1/2 cup very cold water
1/2 cup cold milk
2 whole eggs
2 egg yolks
3 ½ tablespoons melted, clarified, unsalted butter*
2 tablespoons orange liqueur
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons clarified butter or non-stick spray for cooking crepes
Yield: Approximately 6-8 crepes
Measure sifted flour into a blender or a mixing bowl. Add milk and then water, blending or whisking constantly to avoid lumps. Blend or whisk in eggs, melted butter, liqueur, sugar and salt.
Refrigerate for 15 - 30 minutes.
Use a 10-inch non-stick sauté pan for easy cooking. Heat your pan to medium heat and season it with a 1-teaspoon of clarified butter.
Ladle a 1/4 cup measure of batter into the center of your pan ( Less if using an 8-inch pan). Tilt the pan in all directions so the batter forms a thin circle in the pan. In about 30 - 45 seconds, your crepe will be lightly browned.
Shake the pan to loosen your crepe. Turn it over with tongs, a spatula, or a fork. Cook the second side until dry and remove from pan. Stack crepes on top of each other as you cook to keep them warm. ( If you are not serving right away place a piece of waxed paper between each crepe.)
To clarify butter, heat it over low heat until the solids separate from the liquid butter. Carefully spoon or pour the solids off, retaining the clarified liquid butter. Dispose of the solids.
Like pancakes, until you have a perfectly oiled pan - sometimes it 's wise to throw the first one away.