Butter and Rum Crèpes, Fancy and Plain

Around My French Table

I haven't made crèpes in a really long time. They're not hard (well, the cooking process does take some practice), but they require forethought. Forethought around every day meals is not always my strength. I can plan a large holiday meal and even get much of the work done ahead of time, but when it comes to dinner...sometimes we're lucky we eat.

These are a little fancy -- and I definitely went the fancy route, filling with lemon curd and topping with the buttery sauce -- with added citrus zest, some rum and orange liqueur. You don't HAVE to add those things, and you might not want to if you want to serve them with different fillings. Honestly, my favorite crèpes are with just sugar and a squeeze of lemon juice.

I was a little disappointed that I only got about 8 full crèpes from this recipe -- I'd definitely double it next time, at least. They store and reheat pretty well, so I can't really see a down side to having MORE of them available to me. And if I do that a few times, I should get pretty good at the cooking process.

I found a slightly-adapted version of this recipe here: https://www.acornadvisors.com/2013_Knews/04-18-13_Crepes/Recipes_Crepes/ACC_Butter.pdf