Ingredients
Crepe Batter (adapted from The Food of FRANCE)
2 cups (250 grams) all-purpose flour
pinch of salt
3 teaspoons sugar
2 eggs, beaten
1 2/3 cup (410 ml) milk
1/2 cup (125 ml) water
1 tablespoon melted butter
Additional butter, melted for frying
Preparation
Mix the eggs and milk together with water and pour slowly into the well, whisking all the while to incorporate the flour until you have a smooth batter. (To make sure you have smooth batter, use a hand blender to whir through the mixture. You will definitely have smooth batter.) Stir in the 1 tablespoon melted butter. Cover and refrigerate overnight or at least 20 minutes. Heat a flat frying pan (preferably cast iron) to a medium-high heat and grease with a little of butter (use a brush). Using a ladle or a measuring cup to pour enough batter to coat the base of the pan in a thin even layer. Use the wrist-motion to make circular and thin layer. Try to tip out any excess. Turn heat to medium cook for 1/2 minutes; use the spatula to flip over and cook for about another minute or until the edges come away from the side of the pan. Stack the crepes on a plate and cover them with a lid while you make the rest of the batter. Serve crepes hot with your choice of fillings: jam, sugar or sugar and a squeeze of lemon, Nutella, melted chocolate, cheese and ham.
