At a glance
You'll be making delicate crêpes from scratch with a smooth, rested batter—watch out for lumps when whisking—then frying them thin and cooking them until they flip beautifully. The tricky part is nailing that thin batter pour and the flip itself (though dropped crêpes are part of the fun), and then you'll finish with a caramelized orange-liqueur sauce for an impressive tableside flambé.
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Watch out for lumps
Whisk the eggs with the milk, melted butter, sugar, and a pinch of salt. Gradually add the sifted flour, whisking constantly so no lumps form in the batter.
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Rest for an hour
Let the lovely smooth crêpe batter rest in the fridge for at least an hour so all the ingredients can come together.
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Fry in butter
I fry the crêpes in a nonstick crêpe pan – they flip beautifully in it. I grease the pan with a small piece of butter for the first crêpe, and after that it takes care of itself.
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How it went
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