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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are so easy, like making really, really thin pancakes. 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 |
Directions:
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.
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