In a bowl, add the flour, sugar, and salt without sifting and mix well.
Add the egg and half of the milk. Mix together completely.
When finished mixing, it will look like this.
Stir in the rest of the milk.
Add the brandy and the vanilla oil to taste, and pass the batter through a strainer. If you don't have vanilla oil, you can use vanilla extract. But I recommend oil!
It's best if you can let it rest in the refrigerator, but if you're in a rush, it's perfectly fine to make them right away. Before cooking each crepe, lightly stir the batter.
Lightly grease a heated frying pan with oil. Lightly pour in some batter while at the same time shaking the pan to spread out the batter and cover the pan's surface. Cook on a low-medium heat.
When the batter begins to lightly color, use long chopsticks to lift up just the edge of the crepe and then use your hands to flip it over. Check the state of the batter and adjust the heat accordingly!
You only need to cook the reversed side for a few seconds! I use a 26cm frying pan and fill up the ladle 80 to 100% with the batter.
Recipe ID: 484754.
This recipe produces crepes that don't tear easily, so it's great for making decorative crepes like these.
Recipe ID: 529090. Milk Crepe Version [Milk Crepe Simple and Plain...]
Recipe ID: 518880. Matcha Version [Japanese Style is Great! Layered Matcha Tea Crepes ]
Recipe ID: 1433234. Chocolate Version [Crepe Batter for Springy Chocolate Crepes ]
You can even make them like this! Recipe ID: 1433234.
Story Behind this Recipe
The crepes from my son's favorite crepe stand are so springy and delicious. I thought I would be able to make them at home. So I tried making them with cake flour, rice flour, with different egg amounts, etc. and had my son taste test them numerous times. Finally my son & I agreed that this is the best! This is a precious parent and child collaboration recipe.
If you don't have strong (bread) flour, you can use cake flour but it won't be as springy. The brandy is basically only used for the fragrance, so if you don't have any it's perfectly okay. If you don't have any vanilla oil you can use vanilla extract, but I recommend the oil for recipes that are cooked.