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7/8 c. flour
1/8 tsp. salt
3 eggs
2 Tbsp. melted butter
1 to 1 1/2 c. milk

1 Tbsp. sugar
1 tsp. lemon rind
2 Tbsp. cognac or rum

*Can be unsweetened or sweet. Add for dessert crepes.
Sift dry ingredients together. Add eggs, one at a time,
mixing well after each addition, until there are no lumps. An
electric mixer, set at low speed, is excellent for this. Add
melted butter. Gradually stir in milk. Mix until batter is
the consistency of thin cream. (Note: Let batter sit in
refrigerator an hour or two before using.)
Bake the crepes in a 6-inch, well-buttered pan over
fairly brisk heat. Pour a little of the batter in the pan,
tilting the pan so that the batter coats the surface evenly.
If there is excess batter, pour it back into the container.
When the crepe has browned lightly, turn it and brown
lightly on the other side. Remove. Keep hot in the oven.
Can use with Duxelles and as a Crepe Suzette.

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