Recipe: Basic Crepe Batter (on this page)
Yield: ten 8-inch crepes
Combine the milk, water, eggs, flour and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; where letting the batter rest, gives you a better texture and a softer product.
Put an 8-inch crepe pan or non-stick skillet over medium heat and brush with a little melted butter for added insurance. Pour 1/4 cup of the batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe, then flip it over in the air and cook another 30 seconds. The art of flipping a crepe takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heat-proof rubber spatula. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out.
All recipes provided by Food Network’s Tyler Florence, host of “Food 911.” Copyright 2002. For more recipes and information you can visit the Food Network’s Web site at: www.foodtv.com.
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