For about 15 crepes
- 4 ½ oz all-purpose flour
- 1 cup milk
- 3 eggs
- 1 oz butter
- 1 pinch salt
- 1 tablespoon Cognac liqueur
- 2 tablespoons melted butter
In a small saucepan, melt the butter without letting it brown. Then remove it from the heat and let cool.
In the meantime, whisk together the flour, eggs and a pinch of salt in a bowl. Add melted butter and rum and whisk together until you have a smooth, fairly dense batter. At this point, add the milk slowly while whisking. You should have a smooth batter without clumps. Let rest for 20 minutes.
Heat a non-stick pan or crepe griddle. Once hot, brush on the pan with the melted butter. Use a ladel to add enough batter to cover the entire pan. Try to make the thickness even across the pan.
When the crepe begins to separate itself from the pan, flip the crepe quickly using a spatula and cook the other side. Once you have cooked both sides, place the crepe on a kitchen towel or on paper towels. Continue making crepes until you have finished the batter. Let cool slightly before filling.
Crepes can be kept in the fridge, covered in plastic wrap, for 2 days.
The crepes can be frozen and kept in the freezer for 2 months.