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Basic Dessert Crêpe Batter

3/4 c flour, sifted 2 egg yolks
1/4 t salt 1 c milk, less 2 T
1 T powdered sugar 4 T melted butter
2 eggs 2 T liqueur of choice

Put the dry ingredients in bowl. Make a well in center, and add eggs and yolks and mix until the mixture is shiny; do not whip the batter too much. Add the milk gradually, then the butter and liqueur. The result should be a texture lighter than heavy cream, and should be strained to remove any lumps. Let the batter stand for about 15 minutes before using. Stir batter before making each crepe. Leftover batter can be stored in refrigerator for a day.

Good basic recipe. Clipped and adapted from The Oregonian newpaper, FoodDay section, no date (early '90s), recipe noted from The Making of a Cook by Madeleine Kamman.


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