into a small saucepan set over medium-low heat.
add the milk and brandy while stirring continually. when the sauce begins to boil, reduce heat and simmer about 5 to 10 minutes.
turn off the stove, but keep the sauce warm.
when the crepe batter has chilled an hour, butter a crepe or omelet pan set over medium heat. once the butter has melted, add about 1/8 cup of the batter to the hot pan and swirl to spread evenly.
flip the crepe and cook another 20 seconds or so.
when ready to serve, spread out a spoonful of warm caramel sauce over the surface of a crepe on a dessert plate.
fold the crepe in half.
fold 