- 8
Ingredients
- 1 1/4 cups sifted flour
- 1 whole egg plus 1 egg yolk
- 1 1/4 cups whole milk
- 1 tablespoon cognac
- 1 tablespoon melted butter
- pinch of salt
- 5 scant tablespoons very fine sugar
- 1/4 teaspoon vanilla extract
Preparation
Step 1
Put all ingredients except melted butter in a blender and blend on high until completely smooth, about 1 minute. Add melted butter and blend 15 seconds more. Batter should be slightly thicker than heavy cream. Refrigerate at least 2 hours and up to 3 days before cooking.
Brush a heavy 8- to 10-inch skillet or crêpe pan lightly with oil. Set over moderately high heat until pan is just beginning to smoke. Remove from heat and pour a scant ¼ cup batter into middle of pan. Quickly tilt pan in all directions to cover. Pour any batter that does not adhere back into bowl.
Return pan to heat. Cook until crêpe sets, about 30 seconds. Use your fingers to carefully flip crêpe and cook until done, about 30 seconds. Repeat with remaining batter.