Sugared Crêpes

Whisk together the first 6 ingredients until smooth; you can do this in a blender. If time allows, let rest in the refrigerator for an hour or up to 24 hours.

Put a 6- or 8-inch skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter with a large spoon or ladle; add a couple of tablespoons of the batter to the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan, then pour the excess batter back into that which remains.

When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become at all crisp.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary; there is plenty of batter.