This recipe is by Sarah Kagan from epicurious.com. I adapted it slightly.
These crepes are amazing! The best sweet crepe recipe I've ever used. I served them with melted apricot jam and a little powdered sugar. They are so good they are even delicious just plain.
1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
scant 5 tablespoons unsalted butter, melted
1/2 cup brandy (you could use extra milk if you don't have brandy)
1 teaspoon vanilla extract
1 cup all-purpose flour
additional butter for cooking
In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender running, add sugar and salt. Replace feed top and blend on high for a few seconds. Remove feed top again, turn blender back to low and add butter, brandy, and vanilla. Replace feed top and blend for several seconds after each addition. Turn blender off. Add flour and blend until just combined.
**Note: I just put everything into the blender at once at blended it until just mixed.
To make these you need a crepe pan or a skillet. Add a small amout of butter (or oil) to the pan. The pan needs to be on medium-high heat. Add 1/3 cup batter to the pan and immediately swirl the pan so that the batter spreads out. Cook for about a minute until the bottom side is lightly browned. Flip, and cook until both side are lightly browned.
These are great for breakfast but also make a wonderful dessert.