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Before starting this Crêpe Batter recipe, make sure you have organised all the necessary ingredients.
Pass the flour through a sifter, then shape into a fountain.
In the centre, pour the salt...
...eggs and sugar.
Combine with a whisk...
... gradually incorporating the flour.
While whisking, gradually add half of the cold milk.
Continue whisking until the flour is thoroughly incorporated. Beat vigorously with the whisk to avoid any lumps appearing.
Add the rest of the cold milk.
Whisk well until you obtain a homogeneous consistency. If some lumps remain, pass the batter through a fine sieve.
Add the rum...
... and water.
If you wish, you can add a few drops of crêpe flavouring. I normally use both rum and crêpe flavouring. Taste the batter and rectify the flavour intensity if needed.
Melt the butter.
Then add to the preparation. Combine well. Reserve for at least 1 hour before cooking crêpes.
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