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1
In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth.
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2
Stir down and repeat if necessary.
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3
Or, to mix by hand, sift the flour into a medium bowl and add the salt.
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4
Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter.
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5
Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.
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6
Gently stir the batter if it has separated.
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7
Heat a seasoned 6- or 7-inch nonstick crepe pan over medium-high heat until hot.
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8
(Use a 9- or 10-inch pan for larger crepes.)
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9
Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter for a 6- or 7-inch pan, or about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface.
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10
Cook until almost dry on top and lightly browned on the edges, about 1 minute.
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11
Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned.
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12
Turn the crepe out onto a clean tea towel to cool.
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13
Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked.
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14
For serving immediately, cover the crepes with aluminum foil and keep them warm in a preheated 200F oven.
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15
For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag.
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16
Refrigerate crepes for up to 3 days, or freeze them for up to 2 months.
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17
HERB CREPES: Follow the savory crepes recipe and add 1/4 cup minced fresh chives, basil, or flat-leaf parsley to the batter while blending it.
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18
Or, for pale green mixed-herb crepes, use 1/2 cup mixed minced fresh chives, green onion tops, flat-leaf parsley, tarragon, marjoram, and basil.
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19
SUN - DRIED TOMATO CREPES: Follow the savory crepe recipe and add 1/2 cup minced oil-packed sun-dried tomatoes to the batter while blending it.
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20
BLUE CORNMEAL CREPES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup blue cornmeal.
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21
BUCKWHEAT GALETTES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup buckwheat flour.
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22
CORN FLOUR CREPES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup corn flour (which is more finely ground than cornmeal).
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23
CORNSTARCH CREPES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 1 cup cornstarch and add 1/8 teaspoon baking soda.
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24
GARBANZO FLOUR CREPES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 2/3 cup garbanzo flour.
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25
CHESTNUT - GARBANZO FLOUR CREPES: Follow the savory 1/2 crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup garbanzo flour and 1/2 cup chestnut flour.
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26
WHOLE - WHEAT CREPES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 1 cup whole-wheat flour or 1 cup whole-wheat pastry flour, or 1/2 cup all-purpose flour and 1/2 cup whole-wheat flour.
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27
CHESTNUT FLOUR CREPES: Follow the savory crepe recipe, but replace the 1 cup all-purpose flour with 2/3 cup all-purpose flour and 1/2 cup chestnut flour.
