My wife adores these. It is my own spin on a Germanic recipe. I don't know the origin or style I only know what I have cooked.
Ingredients for the crepes:
>• 3 Tablespoons butter (melted and cooled for a few minutes)
>• 1 cup (125g) all-purpose flour
>• 1 Tablespoon sugar
>• 1/2 teaspoon Cinnamon
>• 1/8 teaspoon salt
>• 1 and 1/4 cups (180ml) milk
>• 2 large eggs
>• 1 and 1/2 teaspoons vanilla
Step 1: Melt and cool the butter in the pan you plan on using for the crepes. Let it cool slightly before adding it to the rest of the mix to avoid scrambling the eggs. Do not clean the pan yet. You’ll use that thin layer of butter when cooking the crepes.
Step2: Mix all the listed ingredients in a bowl. You can let it sit in the fridge for an hour, but no more than 1 day. Take it out and stir it when you are ready to cook.
Step 3: Pour some of the mix into the pan at medium heat. Only pour enough to cover the bottom of the pan about 1/8 of an inch.
Step 4: Cook the crepes until they are lightly browned on the bottom, then flip it and cook the other side being careful not to tear the crepe. Put your spatula under the edges every so often to make sure it doesn’t stick. If you used enough butter you might be able to slide the crepe back and forth in the pan by swishing the pan side to side once you have unstuck the bottom with a spatula. Once both sides are ¾ lightly brown set it aside.
Fillings and toppings:
>• 1 tablespoon Sugar
>• 1/2 teaspoon Cinnamon
>• Some Blackberry Jam
>• Cream Cheese?
>• Some sort of >50 proof alcohol that has a fruity taste.
Step 5: Spread the Jam on the finished crepes, and if you like a less sweet more savory crepe you can also add cream cheese. I don't like this but my wife does.
Step 6: Roll the crepe into a burrito shape and sprinkle a mixture of that cinnamon and sugar on it if you like a childish taste like me. Garnish with blackberries and a dollop of whipped cream if you are showing off.
You can eat like this, However if you REALLY want to impress a date. Go on to step 7.
Step 7: Pour a some Cognac or Cooking Sherry or Coconut Rum, anything over 50 proof on it. Enough to make a very thin puddle at the bottom. Light it on fire long enough to caramelize the cinnamon and sugar, but be sure to blow it out like a birthday candle before it burns the edges. Serve in dimly lit room at night for maximum effect.