I don't know why, but I think this recipe comes together even more easily than "blender crêpes"...maybe because you only have to clean a whisk and a bowl, rather than a blender. I'd never considered starting with just the eggs and flour. Now, I won't do it any other way. I add the liquid when the eggs and flour are starting to get thick, just before they clog up in my whisk.
I was well into my meal at the 30 minute mark. Hurrah!
As with pancakes and eggs, the secret is really your pan: getting a good cooking surface (not too much fat on it) and the right temperature. Practice makes perfect; as as you do them, you'll get the hang of these things. The French chef who taught me how to make crêpes insisted that you don't need a spatula-you can use your fingers if you're nimble enough. I tend to agree. A splash of liqueur (think Grand Marnier, though I enjoy using lychee myself) or rum in your batter adds flair to dessert crêpes.
The "icing on the crêpe," so to speak, is that this recipe is so flexible: you can make dessert crêpes, dinner crêpes filled with any number of wonderful things, or even use the recipe as the base for blintzes.
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I don't know why, but I think this recipe comes together even more easily than "blender...