Basic crepes
March 19, 2008
MAKES 16 CREPES
1 cup cold water
1 cup cold milk
4 eggs
1/2 teaspoon salt
2 cups all-purpose flour
4 tablespoons butter, melted
Put ingredients into blender in order listed. Whirl 1 minute. Scrape down sides and blend another minute. Refrigerate batter at least 2 hours. Heat a 7-inch pan or iron skillet over medium-high heat until very hot. Pour in a scant ?206-140? cup of batter. Tilt pan in all directions so batter runs over bottom. Pour out any excess batter. Return pan to heat for 1 minute. Turn crepe when bottom is slightly browned. Cook 30 seconds on second side. Slide out of pan onto waxed paper. Repeat with remaining batter. Crepes may be used immediately, refrigerated overnight, or frozen.
From the Creme de Colorado Cookbook
