(Recipe from Sweet Happy Life)
Ingredients (makes 12-15):
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Pure maple syrup
Combine all the ingredients in a blender and pulse for 10 seconds. Refrigerate the batter for at least 1 hour or overnight.
(You can actually chill the batter for up to 48 hours, but you may need to add a few tablespoons of water if the batter thickens after being refrigerated so long.)
Spray a small non-stick pan with a bit of PAM and then warm over medium-high heat.
Pour about 1/3 to 1/2 cup of batter into the pan and swirl to spread evenly.
Cook for 30 seconds, then flip either by tossing the crêpe up in the air or with a spatula.
Cook for another 10 seconds and then place on a plate or cutting board, laying the crêpe flat to cool. Repeat for other crêpes.
Twist each crêpe into a little bunch and sprinkle with powdered sugar.
Serve with maple syrup and dig in!