Crepes and crepe pan 3550

Use this recipe -

Note - Making the batter at least 1 day before you use it is HIGHLY recommended.

Dimitri

Crepe Batter

Recipe By : Cooking Live Show #CL8863 Serving Size : 1 Preparation Time :0:00 Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1-2 cup plus 2 tablespoons water 1-2 cup milk 3 large eggs 2 tablespoons unsalted butter -- melted and cooled, -- plus some for the -- pan 1-2 teaspoon salt

In a blender or food processor blend flour, 1-2 cup plus 2 tablespoons water, m ilk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.

Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is ho t but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1-4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat , loosen the edge of the crepe with a spatula, and cook the crepe until the und er side is browned lightly. Turn the crepe, brown the other side lightly and tr ansfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic a nd stored refrigerated for 3 days or frozen.

Yield: 20 crepes