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 crÉpe 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 crÅme fraöche 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 crÅme fraöche
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.
