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(White-Flour Crêpes Flambéed with Cider Brandy)

The presentation of this flaming dish is quite a show. Whisk together 1⁄4 cup sugar and 1 egg in a bowl. Whisk in 1 cup flour, 1⁄2 cup water, and 1⁄4 tsp. vanilla extract. Pour 2 tbsp. water over surface of batter; cover surface with plastic wrap, tucking in edges. Cover bowl and chill overnight. Stir 1⁄2 cup milk into batter. Heat a well-seasoned 10 1⁄4" crêpe pan over medium heat; brush with butter, wiping off any excess. Working in batches, pour about 1⁄4 cup batter onto pan, swirling quickly to spread batter out to edges. Cook until light golden and just crisp, about 2 minutes. Using a spatula, flip and cook until light golden on the second side, about 2 minutes more. Spread a dab of salted butter onto crêpe. Transfer to a heatproof plate and top with 1 tsp. cider brandy (rum also works well); carefully ignite and serve. Makes 8.

This article was first published in Saveur in Issue #101