Catholic Recipe: Crepes Saint-Gwenole
1. Beat the eggs. Gradually stir in flour, then milk, water, and butter. Batter must "rest," covered and in the refrigerator, for at lesat 2 hours (overnight is fine).
2. Stir in orange liqueur, sugar and grated orange rind.
3. Select a small frying pan, preferably one with low sides, no more than 7 inches in diameter. Oil or butter it for each crepe.
4. For each crepe, pour about 3 tablespoons of batter into warm pan and rotate to spread batter evenly over surface. Batter should be very thick. (Trial and error will determine best heat or necessity of adding a few tablespoons of milk to thin batter slightly, etc.) When one side of crepe is golden, run spatula around edge of crepe, then under it, and turn it to brown other side. As each crepe is done, sprinkle powdered sugar on the surface and fold it in quarters. Stack and cover with waxed paper. Serve the crepes warm.Recipe Source: From a Monastery Kitchen: The Classic Natural Foods Cookbook by Brother Victor-Antoine d'Avila-Latourrette, Gramercy Books, 1997