Brittany Crepes with Filbert Butter

Preparation info
  • 12 to 16

    crepes
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¾ cup milk
  • ¾ cup cold water
  • 3 egg yolks

Method

  1. Place the milk, water, egg yolks, granulated sugar, three tablespoons cognac, the flour, five tablespoons melted butter, one teaspoon lemon rind and the orange rind in the container of an electric blender. Cover and blend at high speed. Use a rubber scraper to dislodge any fl