for 40 curbelets 6 large eggs 500 gr flour 500 gr sugar 60 gr melted butter 1/2 l milk 5 cl cooking oil 1/2 glass of rum, Cointreau, or Grand Marnier the zest of two lemons 2 pinches of salt
Preparation Mix the eggs (whites and yokes) with the sugar and the melted butter (warm), then add the flour, milk, oil, alcohol and zest of lemons. Mix thoroughly. The paste should be thick. Place in a fridge for at least an hour. Prepare your waffle maker. When it is ready pour a small dose of paste and let it cook for 4 minutes (the time may vary between cookers) and then roll it quickly around a wooden dowel (1 cm) or equivalent. Allow to cool. Obviously they are prepared one by one. *Curbelets were often made at the fireside using a special iron with a very long handle so that they could be cooked over the fire. This was called a curbel in Occitan. This tool, in steel or cast iron, was often part of a wife's dowery. Curbelets are usually made in the winter. Stored in a hermitically closed tin the will keep for two or three months.

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