Crepes and Brandy Infused Chocolate Sauce - The Chef Upstairs

Makes 22 - 6” crepes  


4 large eggs  

1-1/2 cups milk; more as needed  

1-1/2 cups all-purpose flour  

1/4 tsp. salt  

6 Tbs. unsalted butter; more, softened, for the pan  


In a blender, combine the eggs and milk. Add  the flour and salt and mix on high speed until  smooth, pausing once or twice to scrape  down the sides of the blender with a rubber spatula.  Alternatively, combine the flour and salt in a large bowl. Push the flour aside to make a well in the center. Break the eggs into the center and pour in 3/4 cup of the milk. Whisk in a small circle  in the middle of the well to blend the eggs and the milk. Whisking constantly, gradually draw in the flour  until you have a thick mixture. Add another 3/4 cup milk. Whisk until the mixture forms a smooth batter.

Strain the batter (to remove any lumps) into a quart-size measuring cup with a spout or a pitcher. Let  the batter rest at room temperature for 30 minutes.  

In a small saucepan over medium-high heat, melt the 6 Tbs. butter. Continue cooking the butter until it  turns golden brown and has the aroma of toasted nuts, 3 to 5 minutes. Watch carefully and adjust the  heat or move the pan around if necessary; the butter can quickly go from lightly browned to burned.  Skim off any foam that rises to the top. Let thee butter cool slightly and then stir it into the batter. The  batter should be the consistency of heavy cream; thin it with a little more milk, if needed. 

To cook the crêpes: Have ready the batter, a small non-stick skillet or a crêpe pan, plenty of softened  unsalted butter, a flexible, heatproof spatula, a cooling rack, and about 20 torn sheets of waxed paper to  use as separators.  

Set the skillet over medium-high heat and add about 1 tsp. butter. Heat the butter, swirling it in the pan,  until it stops bubbling. Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup,  depending on the size of the pan.  

Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of  the pan. Immediately pour any excess batter back into the remaining batter. (You can cut off the “tail”  this step leaves once the crêpe has set.)  

Cook until the center of the crêpe is set and the bottom is lightly browned, 1 to 2 minutes, depending on  the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crêpe) and turn it over. 

Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Transfer  the crêpe to a cooling rack. Proceed with the remaining batter, adding more butter to the pan as  needed.  

Once cool, stack the crêpes between the sheets of waxed paper.  

Brandy Infused Chocolate Sauce Ingredients  

3/4 cup heavy cream  

3 tablespoons light-brown sugar  

2 tablespoons brandy  

Pinch of salt  

4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped  


Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Remove from heat, add  chocolate, and whisk to combine. 

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