Crepe Batter

1 cup flour
1/2 cup Water; plus
2 tablespoons Water
1/2 cup Milk
3 large Eggs
2 tablespoons Unsalted butter; melted, cooled,
  plus some for the pan
1/2 teaspoon Salt

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.  Turn the motor off and scrape sides down, with a rubber spatula.  Transfer the batter into a bowl and let it stand, covered, for 1 hour.  The batter may be made up to one day in advance.

Heat a 7- to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.  Brush the pan as necessary with butter.  Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.  Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the
bowl.  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.  Turn the crepe, brown the other side lightly and transfer to a plate.

Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

Source:  Sara Moulton

20 servings


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