Crepes are so versatile that I decided they had to be included in this book. They really do act as a springboard for creativity. Use your own imagination to vary the filling, but whatever you do, don’t skip the vodka in the batter. It is the ingredient that makes the batter light enough to create that trademark lace-like edge.
In a blender or food processor, combine all the dry ingredients with
Remove the batter from the refrigerator. It should be the consistency of heavy cream. If the batter seems too thick, whisk in more stock or water a tablespoon at a time until the right consistency.
Pour a generous
To store, tightly cover the crepes with plastic wrap and refrigerate for up to 3 days.
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