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LANDIMOLLES

In a large mixing bowl whisk together the eggs, flour, salt, sugar, and milk.  Add the water, a little at a time, until the batter has the consistency of crpe batter.  Stir in the melted butter.  Strain the batter through a fine-mesh sieve if there are any lumps.  Refrigerate for a minimum of 30 minutes.  Whisk in the crme fra”che and Calvados just before using.  Melt the lard in a heavy frying pan and ladle some of the batter into the frying pan.  Cook as for pancakes, until golden-brown on both sides, turning once.  Sprinkle with brown sugar before serving.
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3 1/3 cups flour
6 eggs
pinch salt
6 tbsp sugar
2 cups milk
2 cups water
1/4 cup unsalted butter, melted
2 tbsp crme fra”che
1/4 cup Calvados or other liqueur
2 tbsp lard
1 1/3 cups granulated brown sugar
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10
mn
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2
mn
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Add as much water as necessary to give the batter a light consistency.  Serve with a small glass of Calvados.
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Nord-Pas de Calais
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Desserts
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