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Sift flour into a bowl, add the caster sugar. Beat together eggs and milk, pour gradually into the flour, whisk until mixture is light, and then stir in the butter and liqueur. Transfer the mixture to a jug.
Preheat the griddle or frypan to medium heat. Pour about 65ml of crepe mixture onto the surface, spreading quickly and evenly to create a thin crepe. As soon as crepe browns lightly, turn over with a spatula and cook the second side.