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1
In a medium bowl, combine flour and salt.
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2
In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
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3
Gently combine with the whisk.
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4
Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using.
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5
Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
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6
Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
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7
Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
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8
Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
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9
Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute.
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10
Slide the crepe onto a wire rack to cool.
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11
Repeat with remaining batter, stirring occasionally.
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12
Keep the cooked crepes warm by removing them from the rack and into a pie plate. Cover lightly with foil and put in your oven, set at the lowest temperature.
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13
For storage: Cool crepes, wrap in foil and refrigerate for several days before reheating in a warm oven, or wrap tightly in foil and then put in a Ziplock bag and freeze for up to one month. You do not need to put wax paper between the crepes before freezing.
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14
To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350u00b0 for 15 minutes.
