Thin Crepes

Thin Crepes

Thin Crepes
Crepes are extremely versatile as they can be used for breakfast, lunch, dinner or dessert. This recipe gives you the basics for creating a mouth-watering crepe that'll melt in your mouth, whatever you stuff it with.
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At a glance
Main Ingredient:
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Makes:
20 crepes

Ingredients
1 cup all-purpose flour
1/2 cup water
2 tbsp. water
1/2 cup milk
3 large eggs
2 tbsp. butter, melted and cooled
Some butter for the pan
1/2 tsp. salt

Methods/steps
Blend flour, 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 7-8 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 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 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.
Additional Tips
Ready in 20 min

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