Recipe By : Cooking Live Show #CL8863
Serving Size : 20 Preparation Time :0:00
Categories : Crepes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour
1/2 c Water -- +2 tb
1/2 c Milk
3 lg Eggs
2 tb Unsalted butter -- melted,
- cooled, plus some for the pan
1/2 ts Salt
In a blender or food processor blend flour, 1/2 cup +2 tb 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" 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.
