This week the Doristas were assigned to cook Butter & Rum Crepes for French Fridays with Dorie.
I have cooked and eaten crepes before. However these ones were special. The crepe batter had sugar rubbed with orange and lemon zest and a bit of rum in it, both of which added to their flavor. Following Dorie's recipe I served them with a filling of lemon curd and poured a citrusy-buttery sauce over it.. only to realize later that the crepes would have been perfect even without all that extra fat and sugar. A sprinkle of sugar was enough to pep them up.
As per the instructions, I mixed the batter the night before and made the crepes for lunch the next day. I cooked them in my usual non-stick frying pan. They did not stick and came off easily. However they were thin and delicate and it took me a couple of crepes before I could flip them with ease and confidence. Both husband and I loved our French crepes very much but considering my inexperience and inexpertise with flipping crepes, I guess we will only be making them on special occasions.
Visit French Fridays with Dorie to know what the other members thought about these crepes. You can find the recipe here. For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.