Crepes

By CruelK8E

Ingredients

• 1 cup flour
• 1/2 cup milk
• 1/2 cup warm water
• 3 tablespoons of melted butter
• 2 eggs
• 1/4 teaspoon salt

Details

Adapted from circle-b-kitchen.squarespace.com

Preparation

Step 1

Whisk everything except the flour until well combined and then stir in the flour. Stir quickly to create a smooth, loose batter. If it seems a little thick, add a little more milk.

Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Melt about a 1/2 teaspoon of butter in a small nonstick saute pan (or spray with cooking spray).

Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom.

When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked (I've never had a problem with them sticking together).