How to cook
Sift the flour into a bowl and add the sugar. Make a well in the middle. Mix the vanilla essence, beaten eggs, yolk and about 3 1/3 tbsp (50 ml) milk.
Pour the resulting mixture into the well. Add the melted butter and stir until you get a smooth dough.
Gradually add the remaining milk and keep stirring. The dough needs to obtain the consistency of a thick cream, without any lumps.
Cover the bowl and cool it for 30 min. Add the cognac right before frying.
Heat a small pan well and smear it with oil. Pour about 1 tbsp of the batter and shake, so that it gets distributed evenly along the bottom.
Leave it on the heat for about 1 min., then use the flat side of the knife to flip the pancake over and fry it on the other side.
Transfer it to a warmed plate. Fry the rest of the pancakes the same way.
Serve them warm with whipped cream and strawberry marmalade.