Basic Crepes

Instructions

If mixing by hand: put the flour in a mixing bowl and make a well in the center of the mound. Whisk together the eggs, milk, water, salt and sugar (if making sweet crepes). Pour the liquid into the well and gradually whisk together the flour and liquid to get a smooth batter.

If mixing in a blender: add all ingredients except the butter to the blender and puree until smooth. Refrigerate for 30 minutes to an hour to allow the mixture to rest or air bubbles may make the crepes too delicate to handle. When ready to cook, remove batter from refrigerator and stir with a spoon.

To cook: heat a shallow non-stick skillet over medium heat. Thinly coat the bottom of the pan with melted butter. Pour 1/4 cup of batter into the pan, tipping the pan so that the batter coats it evenly. Cook for about 30 seconds or until the bottom of the crepe starts to turn golden brown. The flip the crepe with a small, flexible spatula or your fingers and cook for another 10 seconds, just until set. Remove the crepe from the pan and lay it flat on a cutting board. Continue making crepes until the batter is gone.

Crepes can be served right away or cooled, stacked and wrapped tightly to store in the refrigerator or freezer.