Sweet Crepes

serves: 10 servings

2 eggs
2 cups milk
½ cup club soda
¼ cup sugar
¼ teaspoon salt
1 tablespoon dark rum
1 teaspoon vanilla extract
2 cups flour
3 tablespoons olive oil
Zest of 1 lemon, grated
Zest of 1 orange, grated
vegetable oil, for frying


In a bowl, whisk the eggs. Add the milk, club soda, sugar, salt, rum and vanilla, and blend well until the sugar has dissolved. Gradually sift in the flour to form a batter; then stir in the olive oil. (The consistency should be that of melted ice cream). Add the citrus zests. In a 6- to 7-inch crepe pan, heat 1 tablespoon of vegetable oil over moderately high flame, pouring off the excess. Pour a small amount of batter into oiled pan and tilt and swirl it to distribute batter as thinly and evenly as possible. The secret is to flex your wrist.

Return the pan to the heat, reduce the flame to moderate, and cook the crepe until lightly browned, 30-40 seconds. Flip it carefully with a spatula and cook the second side until brown spots appear. Remove from the pan to a warmed platter and repeat the process with the remaining batter, re-oiling the pan only as necessary. Stack the finished crepes and keep warm, under a mixing bowl.

The finished crepes are best served warm. They can be sprinkled with sugar or spread with marmalade, folded into quarters, drizzled with a little Grand Marinier, sprinkled with confectioners sugar, served hot with a spoonful of whipped cream and some fresh berries orange supreme. For a chocolate finish, spread 1 tablespoon of nutella or melted bittersweet chocolate on warm crepes, fold them into quarters and top with whipped cream and drizzle with warm melted chocolate.