Title: Crepes Bretonnes
Categories: Pancake French
Yield: 4 Servings

1/4	lb	Flour
1/4	lb	Buckwheat flour
1	pn	Ground cinnamon
3	fl	Oz rum
2	oz	Noisette butter
3/4	pt	Milk
		Brown sugar

Cooking time 4-5 minutes

Mix the two types of flour with a pinch of salt, cinnamon, rum and enough milk to obtain a fairly thin batter. Cook the pancakes in the normal way. Before removing them from the pan sprinkle with a little brown sugar and Noisette butter fold and serve very hot. From: Ursula Noble Date: 06 Feb 98

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