Crepe Batter

* Exported from MasterCook *

Crepe Batter

Recipe By : Cooking Live Show #CL8863
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter -- melted and cooled,
-- plus some for the
-- pan
1/2 teaspoon salt

In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, m
ilk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides
down, with a rubber spatula. Transfer the batter into a bowl and let it stand,
covered, for 1 hour. The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is ho
t but not smoking and remove from heat. Brush the pan as necessary with butter.
Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into
the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer
of batter and return any excess batter to the bowl. Return the pan to the heat
, loosen the edge of the crepe with a spatula, and cook the crepe until the und
er side is browned lightly. Turn the crepe, brown the other side lightly and tr
ansfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic a
nd stored refrigerated for 3 days or frozen.

Yield: 20 crepes




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