Crepe Batter

Directions

1. 1
   In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.
2. 2
   Turn the motor off and scrape sides down, with a rubber spatula.
3. 3
   Transfer the batter into a bowl and let it stand, covered, for 1 hour.
4. 4
   The batter may be made up to one day in advance.
5. 5
   Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
6. 6
   Brush the pan as necessary with butter.
7. 7
   Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
8. 8
   Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
9. 9
   Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
10. 10
    Turn the crepe, brown the other side lightly and transfer to a plate.
11. 11
    Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.