Crêpes Gil-Blas (Pancakes with Hazelnut-Brandy Butter)

Ingredients

• 100 grammes fine butter
• 100 grammes caster sugar
• 3 spoonfuls fine Champagne
• Beurre d'avelines
• A few drops of lemon juice
• Composition C (crêpe batter)

Instructions

1. Work 100 grammes of fine butter in a bowl until it is a pommade.
2. Incorporate 100 grammes of caster sugar, 3 spoonfuls of fine Champagne, a hazelnut-sized piece of beurre d'avelines and a few drops of lemon juice.
3. Make the crêpes with Composition C.
4. Spread them with the prepared butter.
5. Fold each crêpe in four and arrange on a napkin.