When I looked at Facebook this morning, I saw this recipe from Lidia Bastianich. She is one of my favorite chefs and these did not disappoint.  You can fill them with anything, we used strawberry and apricot preserves and cinnamon & sugar.  Chocolate would probably be really good.

INGREDIENTS

2 eggs

2 cups water

1 tablespoon dark rum

1 teaspoon vanilla

2 tablespoons sugar

1/3 teaspoon salt

2 cups flour

8 tablespoons melted butter

finely grated zest of 2 lemons

DIRECTIONS

To make the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended. Sift the flour on top, a bit at a time, whisking each addition until smooth. Drizzle in half the melted butter, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Finally, whisk in the lemon zest. Put the remaining butter in a small cup and keep it warm.

Set the crepe pan or skillet over moderate-high heat until quite hot. Pour in a couple tablespoons of butter, quickly swirl it all over the pan bottom, then pour excess butter back into the cup, leaving the bottom lightly coated with sizzling butter. (If the butter doesn’t sizzle, heat the pan longer before adding the batter).

Immediately ladle in a scant 1/3 cup of batter, tilt and swirl so it coats the bottom, and set the pan on the burner. Lower the heat to medium and cook the crespelle for a little less than a minute, until the underside is lightly browned in a lacy pattern. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned, then remove it to a warm platter.

Heat the empty pan briefly, then rapidly coat it with butter, fill it with batter and cook another crespelle. Repeat the sequence, stacking up the finished crespelle on the platter, until all the batter is used up.

Fill and serve the crespelle as soon as possible, while fresh and warm. Keep the platter in a warm spot and cover the stack with a tent of foil or a large bowl turned upside down. Fill and serve warm.

I got the recipe here.