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Prep Time: 1 Hour
Yields: 20 CrÊpes

Impressionist artist, Edgar Degas, resided with his uncle, Michel Munson, in New Orleans during the late 1800s. Munson's daughter Estelle was the subject of at least one Degas painting and obviously the namesake for this delectable crêpe dish.

4 eggs
1 cup flour
1 tbsp sugar
1 tsp pure vanilla extract
2 tbsps Triple Sec
2 tbsps melted butter
1½ cups milk
pinch of salt
½ cup vegetable oil
½ cup sugar

In a large mixing bowl, whisk eggs, flour, sugar, vanilla and Triple Sec until smooth. Add butter and milk. Continue to blend until batter is smooth and a consistency of heavy whipping cream is achieved. Season with salt. NOTE: It is best to make crêpe batter prior to use and refrigerate 6- 12 hours. Place 2 (6-inch) crêpe pans over medium-high heat. Add 2 tablespoons vegetable oil into a pan and swirl until bottom of pan is coated and oil is hot. Pour excess oil into second crêpe pan and heat. Place approximately 2 ounces of crêpe batter into first pan, tilting in a circular motion until batter spreads evenly. Cook crêpe until outer edges brown and loosen from pan. Flip and cook 1 additional minute. Using a thin spatula, remove crêpe from pan and sprinkle with sugar. Continue cooking process, using both pans, until all batter is used. If you wish to store overnight or freeze, place plastic wrap between each crêpe to prevent sticking and place in a large plastic zipper bag.























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