Crepes with Armagnac

For 8 servings. Preparation time: 20 minutes, Cooking time: 2

Pour the flour into a large mixing bowl, then create a well in the center. Add three whole eggs and the yolk of the fourth into this well. Pour in a splash of milk. Gently beat the eggs while alternately adding the Armagnac and the milk until you have a fairly liquid batter. Stir in olive oil and then honey. Beat the batter one last time for a good consistency. Let it rest for a few minutes while you heat the skillet, having lightly buttered it. Pour a ladleful of batter into the skillet, swirling it around to spread evenly and achieve nice thin crêpes. Cook until the edges are slightly crispy.