Crêpes salées

Crêpes salées

Ingredients:
250 grams sifted white flour
3 eggs
2 1/2 cups (600 ml) milk or water
2 tablespoons brandy
1/2 teaspoon salt
2 tablespoons melted butter

Preparation:
Mix the flour smoothly with the eggs and enough milk to make a fairly fluid batter. Add brandy and salt. Blend well. Leave to stand for 1 hour.
Heat some butter in a small pan, pour in 1 tablespoon of batter and cook quickly on one side, toss and brown the other side.
Serve with fillings and sauces of your choice.