Basic Crepes with Cognac

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.