Crepes With Brandy

You don’t need to be French to make this magnifique homemade crepe recipe. But having a specialized crepe pan? That does help. If you’re not ready to invest, pull out your shallowest nonstick skillet (carbon steel is a great choice) to make these thin pancakes. The real secret lies in a bit of self-confidence. While making crepe batter is a snap (here it’s done in a blender, but you could whisk the ingredients together in a large bowl if you’d like), perfecting the swirl of the wrist necessary to make that batter spread evenly may require some practice. Keep at it and you’ll soon learn how to make crepes perfectly every time.

This recipe calls for brandy and vanilla extract, but feel free to experiment with other liqueurs, such as two parts bourbon and one part Amaretto, or substitute cognac or fruit-flavored eau-de-vie. Keep the cooked crepes stacked on a plate in a low oven, loosely covered with foil while you finish working.

These sweet crepes will be the star of any brunch spread—just don’t forget your favorite fillings. Try apple butter or apricot jelly, or top with powdered sugar and lemon zest, maple syrup, whipped cream, fresh fruit, or lemon curd. For savory crepe filling ideas, consider a swirl of ricotta or a swipe of cream cheese—or go for Buckwheat Crepes With Spiced Chicken or Romanian fried crepes with mushrooms.

Editor’s note: This recipe was originally published in August 2004 as “Breakfast Crepes.”