Dessert Crepes

Jody Prival
Makes ~21 crepes

2/3 cup flour
1 tablespoon sugar
1 pinch salt
2 eggs
2 egg yolks
1 3/4 cups milk
2 tablespoon melted butter
1 tablespoon rum or cognac

Sift the flour, sugar and salt. Beat the eggs and yolks; add to dry ingredients. Add the milk and stir until smooth. Add the butter and rum or cognac; let stand 2 hours.

Lightly butter a warm heavy pan. Pour ~1 1/2 tablespoon crepe batter into pan; rotate pan so that the batter makes a thin layer. The batter should set in about 1 minute. Turn over to cook the other side.