Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute.

Let batter stand at room temperature 1 hour (this prevents tough crêpes).

Stir together jam and brandy in a small bowl.

Preheat oven to 250° F.

Add 1/2 teaspoon butter to skillet and brush to coat bottom.

Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly.

Cook until underside is pale golden, 1 ½ to 2 minutes, then jerk skillet to loosen crepe and flip crepe with a spatula.

Cook until underside is pale golden, 30 seconds to 1 minute.

Transfer crepe with spatula to a work surface, turning over so that side cooked first is face down.

Spread 1 tablespoon jam all over crepe and roll up jelly-roll style.

Transfer to a heatproof platter and keep warm in oven.

Make 7 more crêpes in same manner, transferring to oven. Arrange rolled crêpes side by side.