Crepes Praline

I've successfully made crepes... and flipped them and sweet baby Jesus are these buggers good.

Crepes Praline
2 eggs
1/2 cup flour
1/4 cup + 1/2 tsp sugar
1/2 tsp pure vanilla extract (you know, I should make my own.... hmmmm)
1 tbsp Frangelico
1 tbsp melted butter (Microwave 30 seconds on high)
3/4 cup milk

Other Stuff:
> 1/2 cup vegetable oil
some Lyle's Golden Syrup (not the same as me) and powdered sugar for garnish

Whisk Eggs and flour until creamy. Add sugar, vanilla, liquor, butter and milk. Whisk until smooth but thick and runny.

Coat pan (a small one... about 8") with a little bit of oil and remove excess.
Drop ~2 oz of batter into pan and form a disc. Flip when edges brown slightly. Eat when bottom looks good. Top with Lyle's Golden Syrup (or whatever... honey is good) and sugar.

Notes:
I want to add a filling.... like this one:
2 cups heavy cream
1/2 cup sugar
6 egg yolks
1/2 flour
1/2 tsp salt
2 oz Praline Liquor (probably use Frangelico instead)
1 1/2 tbsps pure vanilla extract
1 tbsp softened butter

Bring cream to boil then simmer
Whisk sugar, yolks, flour and salt until creamy.
While whisking add 1 cup of boiling cream (tempering would be better I think)
Add to pot of simmer cream and stir constantly
Remove from heat and add vanilla and liquor
Cool and fold in butter.

WINE:
Trebbiano d'Abruzzo is an excellent white wine that is fruity but not too sweet. I think I'll try it with these crepes. Maybe with some chopped fruit on top?

Wine

Cheers, lads and lasses.

This is my diary of recipes, hypothetical recipes, and things I've tasted.

Before I bombard your brains with my notes on recipes and thoughts about taste I will present the wines that I've been drinking as of late.

Coppola Rosso: spicy and smooth and easy to get at the restaurant.

Werewolf Cabernet Sauvignon: tart and musty

Allegrini La Grola: simple and friendly

Allegrini La Poja: complex and showy and a little minerally, but very nice

Bosco Montepulciano d'Abruzzo: spicy and silky and very enjoyable.

Bulls Blood of Eger: brutal and simple, but possible the most enjoyable of all my wines... also brown in color.

Tomorrow I hope to procure some Fat Bastard and maybe some Midori, Triple Sec, Grand Marnier, Calvados, some sort of Burgandy Pinot Noir, and maybe a Tawny Port. Maybe a few gallons of whiskey (of the bourbon type possibly)

Probably won't, but hope to stuff some pork chops Wednesday.

Ah well, should figure out what I'm going to eat.