Basic Crepes Recipe

Ingredients:
2 cups flour
2 T. confectioners sugar
Pinch salt
3 eggs
1-1/2 cups milk
2 T. melted butter or vegetable oil
2 T. cognac or rum

Procedure:
Sift together flour, sugar and salt. Beat eggs and add them to the dry ingredients. Mix in the milk, melted butter and cognac gradually to avoid lumps. Strain through a fine sieve and allow batter to stand at least two hours before cooking the crepes. Add a little water if batter is too thick. For each crepe, spoon about 2 tablespoons batter into heated pan, swirling pan to allow batter to cover entire surface evenly; brush a piece of butter around edge of hot pan with the point of a knife and cook over medium heat until just golden, but not brown, about one minute each side. Repeat until all crepes are cooked, stacking them on a plate as they are ready. If crepes are to be filled, cover with wax paper or aluminum foil to prevent drying out. This will make 20 to 24 golden crepes.