• Combine the milk and eggs in a blender or food processor.
• At medium-high speed, blend until light and airy, about 15 seconds. 
• Reduce the speed to low, remove the top feed, and add the sugar and salt with the blender running. Blend for 15 seconds. 
• Then add the melted and cooled butter, brandy and pure vanilla extract through the top feed and blend for 15-30 seconds. 
• Turn the blender off, add the flour and blend until smooth. If necessary, scrape down the sides. 
• Chill the batter for 30 minutes. 

Let's make crepes!

• Heat a large nonstick pan or an 8-inch skillet over medium-high heat. To test if the pan is hot enough, sprinkle a few drops of water over the surface; if they sizzle and evaporate, the pan is hot enough.
• Brush lightly with melted butter or spray with nonstick cooking spray.
• Pour ¼ cup batter in the center of the pan; quickly lift the pan off the heat, tilting and swirling it in a circular motion, until there is a thin layer and it covers the entire bottom of the pan evenly. Return the pan to heat and continue to cook for another minute or so. 
• Once the batter is thinly spread out in your pan, wait approximately 1 minute before flipping it. Physical cues that your thin crepe is ready to be turned include edges that begin to pull away from the side, crisp up and start to look lacy. The disappearance of a shiny gleam on the surface of the batter is another sign.
• Crepes are done when slightly browned. You may have to play with the heat if they brown too quickly.
• Before flipping the crepe, gently lift one edge of the crepe and look for light golden spots. That's another cue to flip. Cook for another 30 seconds or so until the underneath is golden and lightly browned. 
• Transfer to your plate. Repeat this process for the rest of the crepe batter.
• Give the batter a quick whisk and repeat this process for the rest of the crepe batter.
• For a simple presentation, arrange decoratively on your platter, garnish with fresh fruit, a dusting of icing sugar and serve with sweet ricotta.