1 Cup flour
1 Tsp. Sugar
1/2 Cup Milk
1/3 Cup water
1 Tbl. rum
Whisk the four, sugar, eggs and 1/4 cup of milk in bowl until no lumps. Once smooth mix in the rest of the milk, water, melted butter and the rum.
Heat small 6-7 inch non-stick pan over medium high heat. Ladle about 1 ounce of the mixture into the pan and swirl so it covers the entire bottom of the pan. Do this quickly. Once the edge of the crepe looks lacy, flip it over a cook 20 second longer. Remove and place on parchment paper or wax paper.
Use Raspberry jam for stuffing, roll, drizzle raspberry sauce on top, place raspberries around the plate and puff some whipped cream on top with a dash of shredded chocolate.
The crepes can be made the day before and refrigerated. Make sure you seal so they do not dry out. Take out early in morning to bring them to room temperature.
- Smoked Salmon Breakfast Casserole
- Strawberry stuffed creme french toast