|All-purpose flour||1 Cup (16 tbs), sifted|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Milk||1 Cup (16 tbs)|
|Orange peel||1 Teaspoon, grated|
1)In a 6-inch skillet, melt butter.
2)In a bowl, sift flour, sugar and salt together.
3)In another bowl, add eggs and milk, beat well and add butter, grated peel, curacao and vanilla.
4)Mix together two mixtures and beat with rotary beater until smooth.
5)Now, pour just enough batter into heated skillet to cover bottom.
6)Tilt skillet to spread batter thinly and evenly.
7)Cook each crepe on medium heat until lightly browned on bottom and firm to touch on top.
8)Loosen edges with spatula and turn and brown remaining side.
9)Serve crepes with additional melted butter.
Batter may be prepared hours in advance, stored in a cool place and crepes cooked just before serving.
Crepes may be cooked in advance and kept warm in oven.