Prep. time: 30 minutes
Resting time: 2 hours
Cooking time: 30 minutes

Making the batter

1. Place the flour, eggs, salt, crème fraîche, cognac and two-thirds of the milk in a bowl; whisk together until very smooth and let rest for 2 hours;
2. add the remaining milk just before cooking the crêpes to achieve the desired consistency.

Preparing the filling

1. Meanwhile, chop the candied angelica;
2. cream together the butter and sugar until smooth and pale; blend in the cognac and the pieces of angelica.

Cooking and finishing

1. Heat the butter in a pan; pour in a spoonful of batter, just enough to make a crêpe thick enough to be sautéed. Keep warm in the oven, covered with a piece of aluminum foil;
2. spread each crêpe with the filling; roll up and place on a serving platter;
3. dust with icing sugar; sprinkle with the warmed cognac and flambé.