Basic Homemade Crepes

Directions

1. 1
   In a medium bowl, combine flour and salt.
2. 2
   In another bowl, whisk together the eggs, milk, butter and brandy (vanilla or almond extract) and then add to the flour mixture.
3. 3
   Gently combine with the whisk.
4. 4
   Let the batter stand for at least one hour at room temperature OR cover and refrigerate it overnight, stirring again before using.
5. 5
   Heat a crepe pan or a small (6-7 inch), non-stick skillet over medium heat.
6. 6
   Brush pan with canola oil (my favorite) or spray with a non-stick cooking spray.
7. 7
   Pour about 3 Tablespoons of batter (scant 1/4 cup) into the pan and quickly tilt the pan to coat the bottom.
8. 8
   Cook the crepe until the edges start to curl up and the bottom begins to brown (about 1-1/2 minutes).
9. 9
   Loosen edges of the crepe with a spatula and gently flip it over. Cook the top about half a minute.
10. 10
    Slide the crepe onto a wire rack to cool.
11. 11
    Repeat with remaining batter, stirring occasionally.
12. 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.
13. 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.
14. 14
    To reheat from frozen, allow the wrapped crepes to thaw at room temperature for an hour, and then reheat (in the foil) at 350° for 15 minutes.