Crepe Batter
1 cup all-purpose flour 1/2 cup plus 2 tablespoons water 1/2 cup milk 3 large eggs 2 tablespoons unsalted butter -- melted and cooled, -- plus some for the -- pan 1/2 teaspoon salt...
Ingredients
- 1cupall-purpose flour
- 1/2cupplus 2 tablespoons water
- 1/2cupmilk
- 3large eggs
- 2tablespoonunsalted butter -- melted and cooled,
Directions
- 1
1 cup all-purpose flour 1/2 cup plus 2 tablespoons water 1/2 cup milk 3 large eggs 2 tablespoons unsalted butter -- melted and cooled, -- pl
- 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 to 8-inch crepe or non-stick skillet over moderate heat until it is ho t 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