Basic Crepes Recipe

How to make it

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• In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds.
• Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
• Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled)
• Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
• Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat.
• 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 then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly.
• Turn the crepe, brown the other side lightly and transfer the crepe to a plate.
• Make crepes with remaining batter in the same manner, brushing with butter as necessary.
• Crepes may be stacked with waxed paper in between in each one and placed in a zippered baggy. Place in refrigerator for up to 3 days or frozen for up to 3 months.