Crêpe Bretonne

1 cup all-purpose flour (250 ml)
1/4 teaspoon salt (1 ml)
1 tablespoon sugar (15 ml)
2 large eggs or 3 small ones
1-1/2 cups milk (375 ml)
1/2 teaspoon orange essence (2 ml)
1 teaspoon rum (5 ml)
1 tablespoon melted butter (15 ml)

Sift together flour, salt, and sugar. Pour into a bowl, make a hole in the center, and break an egg into it. With a wooden spoon, stir the egg, slowly incorporating the flour. Continue until all eggs have been used. Add milk, a little at a time, beating after each addition with a wire whisk, until batter is smooth. Add orange essence and rum. Let rest at room temperature for 15 minutes.

To make crêpes, heat a seasoned frying pan over medium-high heat until hot. Coat the pan lightly with butter, lift the pan from the heat, and pour in just enough batter to cover the bottom of the pan, tilting and rotating the pan to coat the surface. When the bottom is lightly browned, turn pancake by lifting a corner with a knife, then taking and turning the pancake with your fingers. Brown other side. When the crêpe is cooked, place it on a warm plate and keep warm until the rest of the crêpes are cooked.

Garnish to taste or fold into quarters and serve with butter and syrup.

Adapted from a recipe found in L'Encyclopédie de la Cuisine Canadienne (1963) by Mme. Jehane Benoit.