Citrus butter and vanilla sugar crêpes

1. For the batter: in a bowl, mix cornstarch and wheat flour with milk. Beat eggs and add. Incorporate vanilla sugar and rum. Let batter rest at least 1 hour in the fridge.

2.  For the citrus butter: leave butter at room temperature to soften. Grate the zest of citrus fruits in the butter, add the grated coconut and vanilla sugar. Let cool in a bowl.

3. In a hot and lightly oiled pan, over high heat, pour batter using a ladle. Flip with a spatula and let brown. Fold the crêpe in half and place a nice piece citrus butter on top.

4. Sprinkle with vanilla sugar and fold again to form a triangle. Garnish with a second piece citrus butter on top.

Photo credit: Sucré Salé