Easy Crepes With Brandy

Ingredients

• 1½ cups whole milk
• 3 large eggs
• 3 tablespoons sugar
• 1 teaspoon salt
• Scant 5 tablespoons unsalted butter, melted
• ½ cup brandy
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• Additional butter for cooking
• Additional sugar or jelly such as apple or apricot for serving
• Iron skillet or crepe pan, flexible metal or plastic spatula

Steps

1. Blend the milk and eggs on medium-high until foamy, about 10 seconds. Turn to low and remove the feed top, then add the sugar and salt while the blender runs. Replace the top, blend on high for a few seconds, and return to low. Add the butter, brandy, and vanilla in the same manner, replacing the feed top and blending for several seconds after each addition. Switch off, add all the flour at once, and blend only until combined.
2. Heat the crepe pan over moderately high heat. Spread a tiny amount of butter with a flexible spatula, or brush on melted butter with a pastry brush, and heat until it just starts to smoke. Pour ¼ to ⅓ cup batter into the center, quickly tilting the pan in every direction as you pour to make a thin layer across the bottom. Use only enough batter to cover the pan.
3. Cook over moderately high heat for about one to two minutes, until bubbles just begin forming on top. Lift an edge to check: lower the heat if the crepe begins burning before it is cooked through, or raise it if it is not nicely browned after two minutes.
4. Once the underside is brown, turn the crepe over and cook for another minute or less, until the other side browns. Take out of the pan and keep warm in the oven, covered loosely with foil.
5. Grease the pan with very little butter and repeat until all the batter is used, stacking the cooked crepes on a plate in the oven. To serve, sprinkle with sugar or spread with jelly, then fold or roll each crepe. The batter may be made 1 day ahead; refrigerate covered and blend briefly to recombine before cooking.