Crepes a la Brennan's Restaurant New Orleans

Crepes: Combine flour, sugar, salt, eggs, milk, and vanilla in a blender or food processor, or use a mixer with a whisk attachment. The batter should be well mixed and smooth. Pour batter into a deep bowl and cover for 1 hour. Heat a crepe skillet on high (water drops flicked into the pan sputter and evaporate immediately) then brush on butter with a non-nylon pastry brush. Pour enough batter into the pan to cover the bottom and if necessary quickly let the excess run back into the batter. Cook a minute or two then flip over and cook another 45 seconds or so (about a minute). Remove from the pan. Brush pan again with butter and repeat till all the batter is cooked. Cream Filling: Beat the cream cheese until creamy, then beat in the sour cream. Add 2 Tbs of the sugar then beat until thoroughly mixed and sugar is well absorbed. Spoon 2 Tbs of this mixture into each crepe and roll the crepe into a cylinder. Optional: Once rolled any variety of toppings can be used to garnish the crepes. (Eg. Powdered sugar, Nutella, fresh fruit)