Crepe recipe

On her last night in the US, [Claire](http://sonicchicken.net/blog/wordpress/2007/08/31/claires-visit/) made crepes for us from her mother’s recipe. They were amazingly good! Try these with some [Nutella][] if you dare! Yum…

[Nutella]: http://sonicchicken.net/blog/wordpress/2007/08/28/nutella/

* 250 g (2 c) flour
* 3 eggs
* 1/2 L (2 c) milk
* 20 g (1.5 Tbsp) butter, melted & cooled
* pinch of vanilla sugar (we got ours from [Ikea][]), or salt if you can’t find it
* 1 “petit veue” (sp?) (2 Tbsp?) rum or Grand Marnier

[ikea]: http://www.ikea.com/

Put flour in a mixing bowl. Add 1 egg and ~1/3 of the milk and mix gently (don’t beat yet). Repeat until all the eggs and milk are incorporated. Mix in butter, salt or sugar, and rum or Grand Marnier. Beat until smooth. Let rest for 2-3 hours. Cook over high heat in a lightly oiled frying pan. (Claire suggested keeping a paper towel and a small bowl of oil near the stove–just wipe the pan with the paper towel *lightly* between crepes.)

If you’re planning to eat plain crepes, the Grand Marnier tastes better (imo), but the rum crepes seem to go better with fillings.

The first two times we made this recipe, we used 2 Tbsp of butter and 1 cup of flour due to conversion errors. (Insert standard rant on the stupidity of US measuring system here.) According to a [butter conversion][] applet I found, it’s actually 1.4 Tbsp. On the same site I found that there are [4.5 cups of flour per pound](http://www.onlineconversion.com/forum/forum_1134924759.htm), so at 2.2 lb/kg gives 9.9 cups/kg. Next time we’ll try a little less butter and a *lot* more flour.

[butter conversion]: http://www.onlineconversion.com/cooking_butter.htm