AMARETTO CREPES

Amaretto Crepes image

Provided by Molly O'Neill

Time 45m

Yield 10 to 12 crepes

Number Of Ingredients 8

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Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
3 large eggs, lightly beaten
1 cup milk
1 tablespoon amaretto liqueur, or 1/4 teaspoon almond extract and an additional tablespoon milk
3 tablespoons melted butter
Clarified butter for cooking the crepes

Steps:

Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.
Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 3 grams, TransFat 0 grams