Sift together flour, sugar, and salt. Beat eggs and add to dry mixture. Mix in the milk, melted butter, and cognac gradually to avoid lumps. Strain through a fine sieve and leave batter to stand for a least 2 hours before cooking the crepes. Batter should be as thin as cream. Add a little water if too thick. For each crepe use about 2 tbsp in a heated oiled pan, swirling pan to allow batter to coat entire surface thinly. Brush a piece of butter around the edge of the pan to help prevent sticking. Cook about 1 minute on each side, until golden. Repeat until all crepes are cooked. Stack on a plate until needed for filling. Makes about 20 crepes.{$7e}(Original recipe for 20)
