While we were wintering-over in Gaeta, Italy, a small sailboat pulled into the marina in early March seeking protection from the windy weather and rough seas. Vincent from France and Jess from the UK on s/v Dartagnan stayed for about a week. The night before they left the marina they came aboard Gyatso for dinner and brought French crêpes for dessert. Vincent shared his recipe with us and is provided here with permission. He claimed that the version we had was missing one important ingredient, saying, “My grandmother always added a splash of rum or liquor to her recipe.”

250 grams white or whole wheat flour
2-3 eggs
pinch of salt
1 teaspoon sugar or vanilla sugar, if available
zest from 1/4 of an orange or lemon
1 tablespoon of butter, melted, or olive oil
0.5 liters of milk*
splash of rum, brandy, cognac or other liquor (optional)

Using a fork, mix together all of the ingredients except the milk. Gradually add the milk and continue to stir with a fork until
any lumps are dissolved. Finish mixing the batter with a whisk until smooth. Heat a non-stick skillet over medium heat and coat with butter or oil. Pour a thin layer of batter in the pan and cook the first crêpe without worrying about how it turns out. Remove and wipe the pan before cooking the next crêpe. Continue cooking individual crêpes and stack on a plate to cool. Serve at room temperature with a drizzle of honey, a sprinkle of sugar, or a spoonful of jam.

* You can substitute half of the milk for .25 liters of either beer or water.