MAKES APPROXIMATELY 12 CREPES
Crepes are delicious with jam, melted chocolate, or even the simplest filling of all—sugar and lemon juice. There is a lot of nostalgia attached to making and eating crepes. I remember afternoon gatherings around the kitchen table with my cousins at my grandma’s house; she would make the crepes and we could never get enough of them. They were so good and we were starving kids!
1¾ cups flour
½ cup sugar
½ teaspoon sea salt
4 cups whole milk
4 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon dark rum
Whisk together the flour, sugar, and salt. Warm the milk slightly and whisk in the eggs, butter, and dark rum.
Add the milk, eggs, and butter to the dry mix. Use an immersion blender to mix thoroughly. Strain the batter through a fine sieve into a bowl. Set it aside to rest overnight or for a minimum of 2 hours.
Spray an 8-inch frying pan with cooking spray. Wipe it clean, so the pan is barely coated. Turn the heat to high. Using a 2-ounce ladle, spoon out crepe batter into the hot pan. Immediately tilt the pan to spread the batter in an even circle.
Flip the crepe over after the top is dry, about 45 seconds. Cook the other side for 30 seconds, until lightly browned. Fold in half and store on a sheet tray. Cover with aluminum foil. Continue the same process for the rest of the batter. Stack the crepes on top of one another under the foil to keep them warm.
Serve warm with jam, melted chocolate, or sugar and lemon juice.