Crepes Maison

Sift together flour, sugar, and salt 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.

Heat a 6-inch nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tablespoons). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side. Transfer crepe to a plate and cover with wax paper, repeat process to form more crepes.

Brush each crepe with about 2 tablespoons thick currant jelly, tightly roll, and place, seam-side down, in a baking dish. Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds.

Transfer to plates. Sprinkle with Cointreau, dust with confectioners' sugar, and garnish with lemon zest and toasted almonds.