• 1 1/2 cup milk
  • 3 eggs
  • 1 3/4 cup flour
  • 2 tablespoons butter, melted
  • 1 tablespoon brandy


Place all ingredients in blender. Process at low speed until blended, about 20 seconds. Scrape down jar and process 5 seconds more. Heat a 7-inch, well-seasonedcrepe pan. Lightly grease. Over medium-high heat, pour 2 tablespoons batter into pan. Quickly tilt pan to cover pan bottom. Brown on first side about 1/2 minute; turn to brown second side. Stack crepes sheets of waxed paper between every 4 crepes. For dessert crepes add 2 tablespoons powdered sugar and increase the brandy to 2 tablespoons. Notes: Fill with creamed chicken or turkey or creamed seafood. Fill with hot creamed poultry or seafood, then top with Veloute sauce or Mornay Sauce and grated Swiss or Parmesan cheese. Melt cheese under broiler. Fill with a thin ham slice and a cooked broccoli spear. Top with a Veloute sauce, Mushroom cream sauce or Mornay sauce. Top with grated Swiss or Parmesan cheese. Broil. For dessert fill crepes with sweetened fresh fruit and top with a soft custard sauce.

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