I like these crêpes best simply spread with softened butter and sprinkled with sugar, though they're awfully good filled with fresh ricotta and orange marmalade, too.
Ingredients
¼ c. (1/2 stick) Unsalted Butter, melted and cooled slightly
1½ c. Milk
¾ c. Club Soda
2 Eggs
1 tsp. Sugar
½ tsp. Salt
2 c. All-Purpose Flour
1 tsp. Sesame Seeds
1 tsp. Anise Seeds
zest of 1 Orange
Vegetable Oil (for greasing the pans)
Instructions
Combine all in a medium bowl and whisk until well-combined. Let the batter rest for at least 30 minutes.
Heat a crepe pan (or any non-stick frying pan) over medium-high heat. Using a paper towel, apply a thin layer of vegetable oil to the pan. Pour about ⅓ c. of the batter into the pan and quickly swirl it around until it coats the bottom of the pan. If your batter seems too thick to accomplish this, thin it out with more milk. Cook until the crepe releases from the bottom of the pan, about 1 minute. Flip and cook on the other side for 30 seconds or until golden. Transfer to a warm plate and repeat until you are out of batter. Serve warm with butter and sugar or ricotta cheese and orange marmalade.
Recipe by strawberryplum at http://www.strawberryplum.com/orange-anise-sesame-seed-crepes/