Basic Crepes with Cognac

• 7/8 cup flour
• 1/4 cup sugar
• 1/8 teaspoon salt
• 3 eggs
• 1 teaspoon grated lemon rind (or a little grated vanilla bean)
• 2 tablespoons cognac
• 2 tablespoons melted butter
• 1 1/2 cups milk

1. For this basic crepe recipe, sift flour, sugar, and salt.
2. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed).
3. Mix in lemon rind or vanilla, cognac, and melted butter.
4. Slowly add milk and mix until batter is consistency of thin cream.
5. Let it stand an hour or two before making crepes.
6. Heat a crepe pan (either 6-inch or 10-inch, according to desired size of crepes) and rub it with butter.
7. (It should sizzle on touching pan) For each crepe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer.
8. When lightly browned on the bottom, turn carefully with spatula.
9. Pat turned crepe flat with fingers and brown other side.
10. As each crepe is cooked, remove it to a hot platter and keep warm.
11. Re-butter pan as needed.

flour, sugar, salt, eggs, lemon rind, cognac, butter, milk

Taken from www.epicurious.com/recipes/food/views/basic-crepes-with-cognac-101491 (may not work)