Basic Crepes

Source: http://www.robertmondaviwinery.com/recipes/ssc.html

This recipe is used as a base for others, i.e. filled crepes. Not particularly interesting on their own!

Makes 12 crepes, approx.

1 cup unbleached all purpose flour
1/4 tsp. salt
3 large eggs
1 cup milk
1/2 cup water
4 tbsp unsalted butter, melted and cooled

• Sift the flour and salt together into a mixing bowl. Whisk the eggs, one at a time, into the center of the flour. When the mixture is fairly smooth, begin adding the milk to the center of the bowl in a stream, whisking continually.
  
• Incorporate more of the flour from the edges of the bowl as you whisk. When the flour has all been incorporated and the mixture is smooth, whisk in the water and 3 tbsp of the melted butter. Let the batter stand 20 minutes or longer before cooking the crepes.
  
• When ready to cook the crepes, heat a crepe pan or small nonstick sauté pan over medium-high heat. Rub it with a paper towel dipped lightly in the remaining melted butter.
  
• Reduce the heat to medium and pour in about 3 tbsp of batter. Tip the pan and swirl the batter to distribute it evenly. The batter should sizzle slightly as it is added to the pan.
  
• Cook the crepe for about 30 seconds, until the edges begin to dry and the bottom is lightly browned. Turn the crepe and cook for about 20 seconds, until lightly browned. Place the cooked crepes on a baking sheet. Continue making the crepes, removing the pan from the heat for 2 or 3 seconds before cooking the next crepe. Stir the batter frequently.
  
• You may need to adjust the heat and/or the amount of batter. The pan heats up during the cooking; lower the heat if necessary. Add a little more batter if your pan is large, or if you like a slightly thicker crepe.

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