Algo

Acidos Carboxilicos en la Naturaleza.
el ácido acético, CH3CO2H, es el principal componente orgánico del vinagre;
el ácido butanoico,CH3CH2CH2CO2H, es el que da el olor a la mantequilla rancia,y el ácido hexanoico (ácido caproico), CH3(CH2)4CO2H, es la causa del inconfundible olor de las cabras y de los calcetines deportivos después de hacer ejercicio

Crêpes Ingredients for 4 people.250 gr. flour, 4 eggs, a packet of vanilla sugar, pinch of salt, a pint of whole milk, 50 gr. butter, one tablespoon orange liqueur or rum.
Development.
Melt butter in the microwave for a fewseconds on medium.
Mix in a bowl the flour, pass through a sieve or sifter, along with the vanilla sugar and salt.
Add eggs and milk, along with the melted butter and liqueur, beating with sticks toremove lumps. If you want to save time bat ingredients with electric mixer.
Leave the dough and cold list, at least one hour. Heat a nonstick skillet with a bit of sunflower or corn oil, remove thedough and deposits a bucket of dough in the center of the hot pan.
Quickly, giving a circular motion to the pan, spread the dough across the surface, until it is very thin. If you see I've missed alot of dough, you can remove the excess spilling over the bowl with the remaining dough before curdling.
Leave a few minutes to brown the pancake over medium-high heat. When you see it start to takeoff the edge and begins to brown on bottom, it's time to turn around. The very crafty do shaking the pan in the air, but to avoid accidents better help of a trowel or spatula.
Houses the crêpe wellspread on the other side and let sear a couple of minutes. The finest are crisp, the better. It is therefore advisable not to take too much mass, just enough to make it a very thin layer.
Clean witha paper towel the pan and devoid of mass. Brush again with bit of butter or oil, and let it warm up again to make another pancake. Go stacking crêpes on a plate or source, to finish all the dough.