Crepe Batter

1. 1

   In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.

2. 2

   Turn the motor off and scrape sides down, with a rubber spatula.

3. 3

   Transfer the batter into a bowl and let it stand, covered, for 1 hour.

4. 4

   The batter may be made up to one day in advance.

5. 5

   Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.

6. 6

   Brush the pan as necessary with butter.

7. 7

   Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.

8. 8

   Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.

9. 9

   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.

10. 10

    Turn the crepe, brown the other side lightly and transfer to a plate.

11. 11

    Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.

No additional tips available.