Ingredients

3 eggs
2 cups flour
1 cup milk
1/2 cup plus 1 teaspoon sugar, divided
Pinch salt
1 cup carbonated water
Clarified unsalted butter for cooking
4 to 6 tablespoons light cream
2 tablespoons rum
2 3/4 cups ground walnuts
1/3 cup raisins, chopped
1 teaspoon orange zest

Directions

Mix together eggs, flour, milk, 1 teaspoon of sugar and salt to make a smooth batter. Let batter rest for 1 to 2 hours.

Stir carbonated water into the batter just before cooking. Heat an 8-inch crepe or frying pan. When pan is hot, add 1/4 teaspoon clarified butter and heat it, tilting the pan so butter covers the bottom. Pour in about 2 tablespoons of batter and gently tip and twist the pan so that the batter covers the bottom completely. When top of crepe bubbles, turn it over and cook 4 to 5 seconds longer. Remove cooked crepe. As they're made, stack with waxed paper between.

For filling: Bring cream to a simmer and add remaining 1/2 cup sugar, rum, walnuts, raisins and orange zest. Simmer over very low heat for 1 minute. Adjust texture by adding more cream or more ground walnuts.

Put a heaped teaspoon of filling in the center of each crepe. Fold in half, then in half again; sauté the folded crepes in clarified butter in a large shallow pan for a few minutes on each side. Arrange crepes, overlapping, on a warm serving dish.

Note: Crepes may be served with powdered sugar or chocolate sauce. To make Quick Orange Sauce, combine 1 cup of thawed frozen orange-juice concentrate, 1/2 cup sugar, 2 tablespoons light rum and 1/2 teaspoon cinnamon. Heat to dissolve sugar; drizzle warm sauce over crepes. Yield: About 24 crepes. From "Two Fat Ladies Obsessions" (Potter) by Jennifer Paterson and Clarissa Dickson Wright.