[ UNMISTAKABLE FLAVOUR]

There are many variations when it comes to a classic crêpe batter but I usually stick to my mom’s recipe, which includes a tablespoon of brandy. When I asked her why, she simply said my grandmother Jonni used to make it that way! Although I have occasionally been forced to replace the prescribed dash of brandy with whiskey (once even sherry), I stick to it as far as possible. If you need to replace it, add a spoonful of vanilla essence or fresh lemon juice to the batter.