Instructions: Place eggs, egg yolks, milk, water, liqueur, vanilla, cornstarch, sugar and salt, in the order given, in blender container. (Or if you wish to use an immersion blender, place the ingredients in a deep mixing bowl.) Mix on high until smooth, about 30 seconds. Scrape down sides and bottom of container once.

Add melted butter and blend 15 seconds longer. Use immediately or refrigerate until needed.

Heat a 6 inch crepe pan or non-stick skillet over medium-high heat. Use a pastry brush to coat pan with a small amount of melted butter. Stir the batter a few times. Remove the pan from the heat and immediately ladle in 2 tablespoons batter, tilting and rotating the pan quickly in all directions to coat entire surface evenly.

Return pan to heat. Cook 1 to 1 1/2 minutes, until edges are lightly browned and the crepe, when lifted up slightly from the pan is seen to be set and almost dry. Slide long spatula underneath crepe and turn carefully to prevent tearing.

Cook about 30 seconds, just until brown in spots but not until crispy. The second side is never as attractive in appearance as the first. (When you fill, keep the first side on the outside.) The crepes should remain soft, so dont overcook. Invert the pan to release the crepe onto a clean dish towel. This goes very quickly once you get going and you can use two pans at once.

Continue to make crepes in this manner, stirring batter before cooking each one, and greasing the pan lightly as needed.

If using crepes within a few hours, cover with another towel. For longer storage, stack cooled crepes, separated by waxed paper and slip into a zipper plastic bag. Refrigerate up to 3 days, or freeze up to 1 month.

To serve: Set out creme fraiche, confectioners sugar and lemon wedges.

Fold each crepe into quarters and warm in the oven or chafing dish. Arrange 1 or 2 crepes on a dessert plate; top with a sprinkling of confectioners sugar and a dab of creme fraiche. Squeeze some lemon juice over all. Eat immediately.

Creme fraiche: Place 1 (16-ounce) bag frozen unsweetened raspberries in a bowl and sprinkle with sugar. Let stand until thawed, a few hours. Press through a sieve and refrigerate.

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