Amaretto Crepes

1. 1

   Sift the flour and salt into a large bowl and stir in the sugar.

2. 2

   Make a well in the center of the mixture and add the eggs.

3. 3

   Using a fork, gradually incorporate the flour into the eggs.

4. 4

   Stir in the milk, amaretto and melted butter, stirring until smooth.

5. 5

   Set aside for 30 minutes.

6. 6

   Strain the batter through a fine sieve.

7. 7

   Place a 7- or 8-inch crepe pan over medium heat.

8. 8

   When hot, brush the pan with clarified butter.

9. 9

   Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom.

10. 10

    Cook until lightly browned, flip and cook the other side.

11. 11

    Transfer the crepe to a plate lined with plastic wrap or waxed paper.

12. 12

    Continue until all the batter is used, placing the crepes between layers of paper towels.

13. 13

    They will keep up to 3 days well wrapped in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.