2 cups flour
2 T. confectioners sugar
1-1/2 cups milk
2 T. melted butter or vegetable oil
2 T. cognac or rum
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.