ABOUT:

Crepes are especially popular throughout France, and in some other parts of the world. While crepes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. Crepes often have a fruit syrup, filling mixed berries, fresh fruit, and lemon cream.

INGREDIENTS:

3 large eggs
1 1/2 cups whole milk
1/2 cup water
1 1/2 all purpose flour
2 Tbs cognac, brandy or armagnac
3 Tbs sugar
1/2 tsp salt
5 Tbs unsalted butter, melted
more butter for frying

DIRECTIONS:

Combine all ingredients together and blend them.

Heat a frying pan over medium high heat. Pour or scoop the batter onto the pan, 1/4 cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Loosen with a spatula or flip the crepe to turn and cook the other side.

Serve hot with fruits and sauce, recommended Orange Sauce