Amaretto Crepes

Ingredients

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 tablespoon sugar
• 3 large eggs, lightly beaten
• 1 cup milk
• 1 tablespoon amaretto liqueur, or 1/4 teaspoon almond extract and an additional tablespoon milk
• 3 tablespoons melted butter
• Clarified butter for cooking the crepes

10 to 12 crepes

Preparation

1. Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.
2. Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
3. Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.

45 minutes