Cookie Magazine

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.