2Rounded tablespoons of flour (approximately 40g) + pinch of sea salt
200mlMilk
1tbspArmagnac or dark rum
1tbspOrange flower water
A little sunflower oil, for greasing the pan
Caster sugar, for serving
Instructions
“In a mixing bowl, whisk the egg with the flour, then gradually beat in the milk, next the Armagnac and orange flower water.
Heat a crêpe pan, about 20cm round, and lightly brush with a little oil. (My mother uses a fork wrapped with a little cotton cloth.) When you can feel a good heat rising from the pan, pout in a small ladle of batter (about 50ml) and quickly swirl the pan to coat.
Cook until thin and lacy. When the batter sets on top, loosen the edges of the crêpes and flip over for a few seconds to brown the underside.
Then slide the crêpe out onto a clean tea towel of sheet of kitchen paper. Reheat the pan and repeat with the oiling and cooking. Stack the crêpes up on each other to keep them moist and serve simply sprinkled with caster sugar.”
Notes
This recipe is taken from Cuisinier Gascon: Meals from a Gascon Chef by Pascal Aussignac, Absolute Press, 2009. Photograph by Jean Cazals.