Basic Crepes with Cognac

Directions

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