Basic Crepe Batter
3 eggs
1/2 cup milk
1/2 cup water
3 T butter, melted
3/4 cup All-Purpose flour
1/2 tsp table salt It’s best if you can let the batter rest in the fridge for an hour or so.
Blender Method: Combine all ingredients in a blender container. Blend about 1 minute. Scrape down sides of the container with a rubber spatula. Blend again until smooth, about 30 seconds.
Bowl Method: Combine eggs, milk, water, and butter in a mixing bowl. Using a whisk or beaters, mix until combined. Add the flour and salt and mix again until smooth.
To cook: The method I use is to take a shallow sauté or frying pan, oiled with cooking spray or butter, and place over medium high heat. Mix up the batter and then pour in 1/4 cup of batter while rolling the pan around to make a thin layer on the bottom. If there are any holes, just drop in a bit of batter to fill. Cook half a minute on one side and then flip and cook for about 10 seconds on the second. Vary the cook times depending on how fast or slow the crepe cooks.
These freeze very well. Just cook and stack with a piece of wax paper between them. Seal in a zip-lock bag and freeze. To reheat, just remove and heat in a dry skillet until warmed.
