Les Crepes
3 large eggs, room temperature
2 tbsp sugar
2 tbsp oil
1/4 cup rum
2 cups whole milk
2 all purpose flour, sifted
Drop of orange blossom water 1/2 cup whole milk, for thinning out the batter before cooking
In a large bowl, whisk together the eggs, sugar, oil, rum and milk until well combined.
Beat the flour in gradually until the batter is smooth.
Cover tightly and place in the refrigerator for 3 days.
On the 3rd day, remove the batter from the refrigerator and leave on the counter until it is room temperature. Add about a half a cup of milk to thin out the batter.
Warm a crêpe pan or a nonstick frying pan over medium high heat until pan is very hot.
Coat the pan with butter, then pour a thin layer of batter. Swirl the pan around to cover all the surface to the edges.
Use a spatula to gently lift the edge of the crêpe to see if it is golden brown underneath. If so, slide the spatula to the middle of the crêpe and flip it over. Cook for 30 seconds and remove from the pan.
Coat the pan with another layer of batter and repeat the process until all the batter is used.
