3/4 c. flour
2 Tbsp. sugar
1 c. milk
1 Tbsp. brandy
1 Tbsp. butter, melted and cooled
Beat eggs and add flour and sugar, with a little milk if paste is too thick. Add remaining milk, brandy and melted cooled butter. Allow to stand for at least 1 hour.
Butter a 5-inch crêpe pan and heat until butter bubbles. Pour in about 1-1/2 tablespoons of batter, swirling it swiftly around the pan so the bottom is covered. Cook until light brown on one side-about a minute-turn crêpe over and cook on the other side for about half a minute. Turn out on paper towels or a tea towel. If crêpes are not to be used immediately, stack with waxed paper in between.
To freeze, put in freezer bags and seal. To defrost, set at room temperature for a short time. They will defrost more quickly if they are separated. But be careful, as crêpes are brittle and will crack easily in the frozen state. They can be refrozen and defrosted again without harm.
28 to 34 5-in. crêpes or 16 to 18 6-in. crêpes.