Basic Crêpes Mixture

• 8 ounces flour
• 1 level tablespoon sugar
• salt

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 leave batter to stand for at least 2 hours before cooking the crêpes. Batter should be as thin as cream. (Add a little water if too thick.) For each crêpe, spoon about