• Combine the warm milk and eggs in a blender.
• On medium-high speed, mix until light and airy.
• Reduce speed to low.
• Remove feed top.
• 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.