Crêpes

Crêpes Salées

Ingredients
250 grams sifted white flour
3 eggs
2 1/2 cups (600 ml) milk or water
2 tablespoons brandy
1/2 teaspoon salt
2 tablespoons melted butter

Method
Mix the flour smoothly with the eggs and enough milk to make a fairly fluid batter. Add brandy and salt. Blend well. Leave to stand for 1 hour.
Heat some butter in a small pan, pour in 1 tablespoon of batter and cook quickly on one side, toss and brown the other side.
Serve with fillings and sauces of your choice.

Crêpes Douces (Crêpes Suzette)

Ingredients
250 grams sifted white flour
75 grams caster sugar
Pinch of salt
6 eggs
1/2 cup (125 ml) milk
1 teaspoon vanilla sugar
3 teaspoons brandy
1 tablespoon melted butter

Sauce Ingredients
75 grams butter
75 grams caster sugar
3 tablespoons of your favourite liqueur
juice from 1 tangerine
sugar for sprinkling

Method
Mix the flour with sugar and salt. Gradually add eggs and milk. Beat well.
Add other ingredients. Blend together well. Leave to stand for 1 hour.
Heat some butter in a small pan, pour in 1 tablespoon batter and cook quickly on one side, toss and brown the other side.
Put the pancakes on a warm to medium hot pan.
Serve very hot.
Cream the butter, add the sugar and beat in well.
Add the liqueur and tangerine juice. Mix well.
Sprinkle with sugar, pour the sauce over and serve very hot.

 Source

Madeleine's recipe : CrêpesDiscover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe