Ingredients

6 tablespoons Plain Flour

Method

Sift flour and salt into a mixing bowl. Beat eggs and add them to dry ingredients. Mix in the milk and 2 tablespoons melted butter or oil gradually to avoid lumps. Add cognac if desired. Strain batter through a fine sieve and let it stand for at least 2 hours before cooking the crepes. Batter should be as thin as cream. Add a little water if too thick.

For each crepe, spoon about 2 tablespoons batter into buttered pan, swirling the pan to allow batter to cover the entire surface thinly; brush a piece of butter around the edge of hot pan with the point of a knife. Cook over a medium heat until just golden but not brown (1 minute each side). Repeat until all crepes are cooked, stacking them on a plate as they are ready. Makes 20 to 24 golden crepes.