Basic Crepe Batter

This recipe came from my friend Koryn Steven’s crepe pan recipe booklet.  We love borrowing her crepe maker.

Yields: 16 crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

DIRECTIONS:

Place ingredients in blender container in order given.  Blend 30 seconds, stop and stir down sides.  Blend 30-60 seconds until smooth.  Or, in a large mixing bowl, whisk together the milk, water and the eggs. Gradually sift in the flour, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.   Cook the crepe for about 1 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.