Through opening, add sugar and salt. Replace feed.
Turn the speed back to high and blend for about 1 minute.
Turn speed back to low.
Add butter, brandy, and vanilla. Alternate going from low to high speed after each addition.
Manually add the flour all at once and mix until combined
Strain the batter through a fine mesh.
Place the batter in the fridge for an overnight stay (Optional step.)
Let's make crepes:
Place crepe pan over medium-high heat.
Brush pan with melted butter with a pastry brush.
Pour 1/4 - 1/3 cup batter in smoking hot pan. Try to pour and tilt the pan in order to thinly spread out the batter.
Cook for 1-2 minutes or until bubbles begin to form.
Crepes are done when slightly browned. You may have to play with the heat if they brown too quickly.
Turn the crepe over. (I find it easier to use my fingers, tongs also work.)
Once cooked, remove from pan.
Give the batter a quick whisk and repeat until all batter is finished.
Crêpes can be made in any pan, but a crêpe pan is preferable to obtain uniform shape.1 serving = 1 crepePlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Based on recipe found at Epicurious