Crepes

• 3 large eggs
• 1 1/2 cups whole milk (see note above)
• 1/2 cup water
• 1 1/2 cups unbleached all-purpose flour ( 7 1/2 ounces)
• 2 tablespoons Cognac
• 3 tablespoons sugar
• 1/2 teaspoon table salt
• 5 tablespoons unsalted butter, melted, plus extra for brushing pan

1. 1. FOR THE CREPES: Combine eggs, milk, water, flour, cognac, sugar, salt, and melted butter butter in blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
2. 2. Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side, about 20 seconds.
3. 3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce.)

eggs, milk, water, flour, cognac, sugar, salt, unsalted butter

Taken from www.epicurious.com/recipes/member/views/crepes-51726021 (may not work)