Serves 5 to 6
• ¾ cup white flour
• ½ tsp. salt
• 3 eggs
• 2 cups milk, scalded and cooled
• 2 Tbs. butter, melted
• 2 Tbs. cognac
• ½ tsp. fresh-grated lemon rind
• ½ tsp. nutmeg
• 2 tsp. sugar
• butter for the pan
• 3 to 4 whole fresh lemons
• sifted confectioners’ sugar (about 1 to 2 cups)
1. Mix together the flour and the salt. Beat in the eggs until you have a smooth paste, then beat in the milk, melted butter, cognac, lemon rind, nutmeg, and sugar. Let the batter rest for an hour or two.
2. Heat a crêpe pan and brush it with butter. Pour 3 to 4 tablespoons of the batter into the pan and tilt it around to distribute the batter evenly. Cook over medium heat for about a minute, then turn the crêpe over and cook for another minute on the other side.
3. To keep the crêpes hot, stack them on a warm plate, cover with a slightly damp tea towel, and keep them in a very low oven.
4. To serve, fold the crêpes in quarters or roll them loosely. Arrange 2 or 3 on each warm plate. Cut the lemons in wedges and pass the lemons and a bowl of confectioners’ sugar when you serve the crêpes. Each person should squeeze a generous amount of lemon juice over the crêpes, then sprinkle them with the confectioners’ sugar, and eat!
