Basic Crepes Mixture

8 ounces Self raising flour
1 Level tabsp sugar
pinch salt
3 eggs
3/4 pint milk
2 tabsp melted butter or oil
2 tabsp cognac, rum or brandy
Sift flour, salt and sugar. in a processor or mixer mix into flour all other ingredients. Leave 2 hours.
Batter should be the consistency of thin cream.
Use 2 tabsp batter for each crepe swirling crepe pan to cover surface so batter is very thin. Brush a piece of butter around edge of hot pan with point of a knife and cook over medium heat until just golden, but not brown, about 1 minute each side. Repeat until all are cooked stacking on a plate as they are ready. We use Maple or Golden Syrup with cream or icecream as a topping. Delicious.