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Makes 10 8-inch crepes -- two cups batter Servings
Makes 10 8-inch crepes -- two cups batter Servings


  • 1 cup milk
  • 1/4 cup water
  • 2 cup eggs
  • 1 cup flour
  • 1 pinch salt
  • 3 tablespoon butter


Baking Directions:

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.