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1
Mix all the ingredients smoothly in a blender or food processor, or with a whisk.
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2
Refrigerate 10 minutes if youve used instant flour, 1/2 hour or more if all-purpose.
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3
A rest allows the flour particles to absorb the liquid, making for a tender crepe.
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4
Heat a nonstick frying pan with bottom diameter 5 to 8 inches until drops of water dance on it; brush lightly with melted butter.
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5
Pour in 2 to 3 tablespoons of batter and tilt pan in all directions to cover bottom evenly.
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6
Cook about 1 minute, or until browned on the bottom; turn and cook briefly on the other side.
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7
Cool on a rack as you continue with the rest.
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8
When thoroughly cool, stack and refrigerate for 2 days, or freeze for several weeks.
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9
For 8 crepes, serving 4.
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10
Prepare 2 cups bechamel sauce (page 13); 1 1/4 cups chopped, cooked, well-seasoned spinach (page 25); 1 cup quartered sauteed mushrooms (page 31).
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11
Spread a thin layer of sauce over the bottom of a buttered gratin dish and sprinkle with 2 tablespoons grated Swiss cheese.
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12
Mix spinach and mushrooms with 1/2 cup of sauce and divide into 8.
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13
Spoon 1 portion on the lower underside of each of 8 crepes.
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14
Roll up the crepes and arrange, seam down, in the dish.
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15
Spoon remaining sauce over them and sprinkle on another 1/2 cup of grated cheese.
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16
Bake in the upper third of a preheated 375F oven for 25 to 30 minutes, just until bubbling and lightly browned on top.
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17
Mix a pint or more fresh sliced strawberries with a teaspoon or two each of sugar and kirsch, orange liqueur, or cognac, and let stand for an hour.
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18
Drain, spoon berries generously over the lower underside of a crepe, and roll up.
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19
Arrange 2 crepes, seam down, on each serving plate.
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20
Drizzle over a spoonful of berry juices and top with lightly whipped creamcreme Chantilly (page 101).
