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Basic Crepes Suzette Crepes

4 Eggs
1 c Milk
2 ts Sugar
1 ts Salt
1 c All purpose flour; sifted
1/2 c Melted butter or margarine
1 tb Cognac
Butter or margarine for pan

Beat eggs until fluffy. Add milk, sugar and salt and continue to beat while sprinkling in the flour. Pour in the melted butter and Cognac. Beat thoroughly. Cover and chill in refrigerator for 2 hours or more. Batter will have consistency of heavy cream, beat once again just before cooking.

Heat a 6-inch crepe pan over medium heat. Melt enough butter to form a thin film over bottom of pan. Pour 2 tablespoons of batter into center of pan. Tilt pan to cover entire bottom. Cook until golden brown, turn and cook other side. Makes 12 crepes.

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