• 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.