- 3 litres of milk
- 1 Kg of flour
- 1 soup spoon of salt
- 12 beaten eggs
- 250 g of rum, anissette or cognac
Mix the eggs with the flour and the salt in a bowl. Add the milk slowly until obtaining a creamy liquid texture. Then spread the butter in the frying pan. When it is quite hot, add the dough with a large spoon. Turn the heat down, brown the “crespèth” and flip it. Having been fried, add sugar.