It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
3⁄4 cup flour
2 tsp. sugar
1⁄2 tsp. salt
3⁄4 cup milk
Thick currant jelly
1. Sift flour, sugar and salt together into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until batter is smooth.
2. Heat a 6" nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tbsp.). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side.
3. Transfer crepe to a plate and cover with wax paper; repeat process to form 7 more crepes. Brush each crepe with about 2 tbsp. of currant jelly, tightly roll, and place, seam-side down, in a baking dish.
4. Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds. Transfer to 4 plates. Sprinkle with Cointreau, dust with confectioner's sugar, and garnish with lemon zest and toasted almonds.