Full of egg and fragrant brandy, these crepes are just as good for breakfast as they are for dessert. Feeding a crowd? Double the recipe for a larger batch!

Preparation

Mix together flour, sugar and salt. Separately, combine eggs, egg yolks, milk, melted butter and brandy. Place dry ingredients in the bowl of an electric mixer. With the mixer on low speed, slowly incorporate the wet ingredients until well combined. Chill batter for at least 30 minutes before using. (Batter can be chilled overnight, but will create a more fragile crepe.)

Heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly grease pan with cooking spray, butter or an oiled paper towel. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate finished crepe and repeat with remaining batter.

Crepes can be stacked on top of each other without sticking. To assemble crepes, place 2–3 ounces of your filling of choice and spread to 1 inch from the edge. Roll or fold as desired, then serve.