Monday, April 18, 2011
1 cup flour
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. (We found this to be almost impossible! The flour and the eggs together made this super thick glop that got completely stuck in the whisk. We ended up putting everything into our blender, and it worked perfectly. I would definitely recommend doing it in the blender). Add the salt and butter, mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepes for about 2 minutes (once we got them cooking, they took a lot less time than this) until the bottom is light brown. Loosen with a spatula, turn (or flip!) and cook the other side.