Beat Eggs with an electric mixer for 20 seconds. Keep mixing while
adding the milk, then melted butter, vanilla, salt and Cointreau.
Add flour, 1/2 cup at the time, and mix until it makes a smooth,
runny dough.
Place in refrigerator for 30min - max 2hours.
Heat a crepe maker/pan (or large very flat non-stick pan) to medium
high, melt about 1 tsp of butter for each crepe then add just enough
dough to evenly cover the surface of the pan/crepe maker.
Cook until lightly brown, then flip around and bake the other side
while adding a topping (see below) to the already browned side. Once
browned from both sides a crepe is traditionally folded in half, then
again folded in thirds so it has a triangular shape.
