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Posted On June 23, 2009
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 large eggs
- 6 tablespoons water
- 3 tablespoons unsalted butter, melted, plus extra for pan
- 1/2 teaspoon salt
- Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.
- Gently stir the batter to combine if it appears separated. Heat an 8-inch nonstick skillet over medium heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).
- When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly while pouring 2 1/2 tablespoons of batter (1/4 cup measuring cup lightly past halfway mark) into the pan.
- As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.
- Cook until the first side is spotty golden brown, 30 to 60 seconds. Flip and cook for another 30 seconds longer.
- Transfer the crepe to a paper-towel-lined plate and let cool. (First few crepes are usually not perfect until pan has heated properly)
- Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.