Basic Crepe Recipe

Directions

1. 1
   Sift flour into a bowl.
2. 2
   Stir in Large eggs, lowfat milk, water, sugar and salt; blend well to make a smooth batter.
3. 3
   Let batter rest for 1 hour before cooking.
4. 4
   Heat an 8 inch till a drop of water dances on the surface then add in just sufficient butter to lightly cover it.
5. 5
   Ladle a little less than 1/4 c. batter into the skillet, and quickly tilt and tip it so the batter form a thin coating to fill the bottom of the pan.
6. 6
   When the bottom of the pancake becomes golden, turn and quickly brown the other side for just a few seconds.
7. 7
   Slide the pancake onto a hot plate and repeat till all the batter has been used, adding butter to skillet after each pancake.
8. 8
   Makes about 12 pancakes for 4 to 6 servings.
9. 9
   Note: The pancake can be made in advance and kept in the refrigerator for a day or possibly two, or possibly in the freezer for longer.
10. 10
    Cold Thoroughly, put waxed paper between each pancake and store in airtight wrapping.
11. 11
    Defrost completely before filling; hot in the oven as indicated below.
12. 12
    The simplest filling and the one most often served is of jam, usually apricot.