Crepes

Ingredients

• 1 cup Cold water
• 1 cup Cold milk
• 4 large Eggs
• 1/2 teaspoon Salt
• 1 1/2 cups Flour
• 4 tablespoons Melted butter
• Additional butter to butter the pan

Directions

1. In a bowl or food processor put water, milk, eggs and salt.
2. Add the flour, then melted butter.
3. Blend, process or beat on high for 1 minute.  Scrape down the side of the bowl for any flour.  Blend again briefly.
4. Cover and refrigerate for at least 2 hours.
5. Once rested, head a large frying pan on moderately high heat.  Rub the pan with butter.
6. Using a ladle to measure out your batter, pour a ladleful of crepe mixture into pan and tilt pan in all directions to run the batter over the bottom of the pan in a thin film.
7. Any excess batter should be poured back into the bowl.
8. Return the pan to heat for 60-80 seconds.  When you toss the pan slightly the crepe should start to come away on its own.
9. Flip the crepe – either with a clever flick of the wrist or, if this is beyond you (as it is me) with a spatula.
10. Brown lightly for about 30 seconds on the other side.  Slide onto a plate and begin your next crepe, re-buttering the pan each time.
11. You can keep the crepes warm in a low oven or reheat when you’re ready to eat.
12. Wrap the crepes around a filling of your choice, roll up and enjoy.