Crepe Batter
Yield
4 servingsPrep
25 minCook
10 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
milk
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
butter
unsalted, melted and cooled |
|
| 1 | x |
butter
for pan |
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
butter
unsalted, melted and cooled |
|
| 1 | x |
butter
for pan |
*
|
| 2.5 | ml |
salt
|
|
Directions
In a blender or food processor blend flour, ½ 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.
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 ¼ 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.
