les crepes

Matt needs to buy me a new crepe pan, but in the meantime, I'm making do as best I can. We don't really call these 'crepes', we call them 'fancy pancakes'. Alouicious always has them for his birthday. If you want to quadruple this recipe, and why wouldn't you, you need
8 eggs
1 stick unsalted butter, melted
2 cups sifted flour
1 cup water
2 cups milk
a large pinch of salt
don't bother with any sugar because then you can't take them right out of the pan and rip off a hunk of steaming pork, wrap it in the fancy pancake, dip the pancake in the saucepan of gravy and eat it right there when nobody is looking, and that would be a real miss for you.
While you're flipping your crepes in your good crepe pan, using plenty of butter in between each, drinking a glass of wine, and slewing batter everywhere because you haven't positioned all your utensils correctly, you can cook two apples into a pulp with more of that Manzanilla that you now always have on hand because it goes so well with everything, again, with no sugar because the apples are perfect without it.
Then you roll each crepe with a dollop of apple and a dollop of mascarpone and stuff them into a baking dish so that everyone at least will get two each, although more is better because there will be a real sense of real loss when they were all completely gone. Drizzle Lyles Golden Syrup generously all over the top and let them warm in a 275 degree oven for 20 minutes. Then spread a whole lot more mascarpone over the top as if it were butter and eat them, either with your hands, or with a spoon, or with a fork, or, as Marigold did, with chopsticks. Of course, more apple ladled over the top would be delicious, if you happen to think of it.