Course : French
Serves: 1
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1 1/8 cups flour
4 1/2 tablespoons granulated sugar
1 dash salt
8 large eggs -- beaten
1 1/2 cups milk
1 tablespoon melted butter
1 1/2 tablespoons brandy

Preparation / Directions:

In deep bowl, sift flour, sugar, and salt. Combine beaten eggs and milk and stir into flour and sugar mixture until smooth. Add melted butter and brandy. Let stand for 2 hours. In frying pan 5 to 5 1/2-inches across, heat 1 tablespoon butter. When butter is hot, pour in 1 full tablespoon of batter. Rotate pan quickly to spread batter. Cook for 1 minute on one side. Flip over and cook for 1 minute on other side. Pile crepes flat, one on top of the other. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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  (2 1/2 3/4 Stars!)
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