Mix the cake flour well with a whisk until light and fluffy (instead of sifting) or sift.
Add the combined A ingredients, stirring to prevent lumps. Add the salt and brandy and strain the mixture. (If you're adding butter, add it now)
Add oil or butter to a heated frying pan (on medium-low heat). Scoop enough batter into a ladle so the ladle is about 70% full. Pour the batter into the pan.
Quickly move the frying pan to spread the batter around the pan in a thin circle.
When the edges of the batter begin to look dry and start to lift up, flip the crepe and continue to cook until lightly browned.
Done. Enjoy with your favorite toppings.
Dessert crepes: While crepes are still hot, sprinkle with granulated sugar. Fold in half and then in thirds. Sprinkle with sugar again and serve with butter.
Crepes for a light meal: Wrap up all kinds of ingredients in crepes (this time I used cucumber and Camembert cheese with a squirt of mayonnaise).
Cake-style crepes: Wrap banana, whipped cream, caramel cream, and sponge cake in a crepe (Recipe ID: 613195)
Story Behind this Recipe
At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar).
When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like.