Generally, these appetizers are made during a crÉpe party. Start by making the crÉpes. Combine all the batter ingredients without allowing to go lumpy. Sieve the batter, this is safer. A tablespoon of butter to fry the first crÉpe is enough for all the crÉpes. Make the crÉpes as thin as possible. To turn a thin crÉpe, use a spatula. If you do not use all of the batter the same day, keep in a closed jar in the refrigerator. It keeps for 5 or 6 days easily. Poach the chipolatas in simmering water for 10 minutes after having pricked them. Allow to cool a little. Roll in a crÉpe spread with mustard. Sprinkle with grated GruyÅre cheese, reheat and gratin lightly in the oven.
