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1
Place the ingredients in the blender jar in the order in which they are listed.
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2
Cover and blend at top speed for 1 minute.
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3
If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more.
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4
Cover and refrigerate for at least 2 hour or overnight.
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5
Brush the skillet lightly with oil.
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6
Set over moderately high heat until the pan is just beginning to smoke.
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7
Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan.
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8
Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
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9
(Pour any batter that does not adhere back into your bowl; judge the amount of your next crepe accordingly.)
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10
This whole operation takes but 2 or 3 seconds.
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11
Return the pan to heat for 60 to 80 seconds.
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12
Then jerk and toss the pan sharply back and forth and up and down to loosen the crepe.
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13
Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
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14
Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.
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15
Brown lightly for about 1/2 minute on the other side.
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16
This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
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17
As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
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18
Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
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19
Crepea may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
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20
Or they may be made several hours in advance and reheated when needed.
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21
Crepea freeze perfectly.)
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22
As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepea in less than half an hour.
