Crepes

Instructions

1. 1

   In a bowl, combine the flour and salt (and sugar, if you're making sweet crepes). Stir well with a wire whisk.

2. 2

   In a second bowl, beat the eggs and add the milk and brandy. Melt the butter and whisk it in quickly.

3. 3

   Add the dry ingredients to the wet ingredients and whisk until all the lumps are gone.

4. 4

   Heat a skillet until a drop of water dances on the surface. Dip a paper towel in the melted butter and wipe it around the inside of the pan. Immediately pour about two tablespoons of the batter (all at one time, using a pour spout or a ladle) into the pan. Use the ladle or a spoon to spread the batter, then pick up the pan and tilt it around to get the batter to run in a thin layer across the entire bottom.

5. 5

   When the edges of the crepe start browning and curling up slightly (between 75 and 90 seconds), use a thin turner to flip it over. Cook the other side for only about 30 seconds more. Then remove the crepe and place it on a wire cake rack to cool without steaming itself into sogginess.

6. 6

   Repeat the process, stirring the batter a little before each new crepe. Move the crepe on the rack to a plate to make room for the next one. And remember: they will not all be perfect. Eat the failures as snacks.