Crepe Batter
By: Anonymous
Published: Thursday, February 11, 2010 - 10:05pm

Ingredients




1 cup All-purpose flour
cup Water plus
2 tablespoons Water
cup Milk
3 lrgs Eggs
2 tablespoons Unsalted butter melted, cooled,
plus some for the pan
teaspoon Salt

Preparation

1 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. 2 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 transf 3 This recipe yields 20 crepes.