Ingredients:
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt
Directions:
Pour the batter into a pitcher or other container with a pouring lip.
Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
Stack the finished crepes between sheets of wax paper.
Use immediately or let cool, wrap airtight and freeze for up to 1 month.
Servings: 12
Time preparation: 15 min.
Time total: 40 min.