-
1
In a large mixing bowl, combine flours and salt.
-
2
Add eggs and mix well.
-
3
Gradually add milk and 1 1/4 cups water, whisking vigorously to prevent lumps.
-
4
Add butter and whisk until smooth.
-
5
(Alternatively, these ingredients may be combined in a blender and processed for 1 minute.)
-
6
Cover and refrigerate for at least 1 hour.
-
7
Stir well before using.
-
8
Place a baking sheet in oven and heat to 175 degrees.
-
9
Dampen a dish towel with warm water and set aside.
-
10
Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan.
-
11
Place over medium heat.
-
12
When pan is warm, lift from heat and wait 3 seconds, then pour in 1/4 cup crepe batter while tilting pan so batter coats bottom evenly.
-
13
Return to heat.
-
14
Cook until lightly browned underneath, about 2 minutes.
-
15
Turn and cook other side about 1 minute.
-
16
(First crepes may tear and need to be discarded.)
-
17
Place finished crepes on baking sheet in oven and cover with damp towel.
-
18
To fill crepes, remove from oven.
-
19
Raise oven temperature to 350 degrees.
-
20
Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end.
-
21
Roll end just enough to enclose mixture.
-
22
Fold in two sides of crepe, then continue to roll.
-
23
Place filled crepes in a baking dish just large enough to hold them.
-
24
Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through.
-
25
Serve immediately.
