Crêpes à l’Armagnac

• 6 eggs
• 50 g/2 oz plain flour
• 50

Put the eggs, flour, sugar and the armagnac into a mixing bowl and mix thoroughly. Leave the batter to rest in a cool place for 2 hours; this will prevent it from sticking to the pan later.

Lightly oil a small frying pan, ladle in a little of the batter and cook for 1–2 minutes on each side, turning the pancake over with a palette knife, or tossing it. Immediately sprinkle a little more