Crepes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 2 tablespoons water
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons butter, melted and cooled,plus some for the pan
• 1/2 teaspoon salt

Recipe

• 1 blend flour, water, milk, eggs, butter, and salt for 5 seconds.
• 2 turn the motor off and scrape sides down, with a rubber spatula.
• 3 transfer the batter into a bowl and let it stand, covered, for 1 hour.
• 4 the batter may be made up to one day in advance.
• 5 heat a 7-8 inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
• 6 brush the pan as necessary with butter.
• 7 stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
• 8 tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
• 9 return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
• 10 turn the crepe, brown the other side lightly and transfer to a plate.
• 11 crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.