Crêpes

5 eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tablespoons melted butter
1/4 teaspoon salt
extra butter for frying

In a blender combine eggs, milk, water, flour and melted butter. Blend until well incorporated, scraping the sides of the blender as necessary. Allow to sit in the fridge for at least an hour but no longer than 36 hours.

When you’re ready to make the crepes, head a medium to large frying pan with rounded sides over medium-high heat. Add in a small tab of butter and immediately once the butter is melted pour in 1-2 ounces of batter, swirling the pan above the burner to coat the bottom evenly. Return the pan to the burner and allow the crepe to cook for 30-45 seconds.

Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. Allow to cook another 10 seconds or so. Slide the crêpe to a flat surface. (Note: The first crepe usually does not come out of the pan perfectly. Set off to the side and continue on.) Repeat, adding small dabs of butter as necessary.


Makes 25-35 crêpes.