Crepes

Directions

1. 1
   Combine the milk, water, eggs, flour, and salt in a blender.
2. 2
   Blend on medium speed for 15 seconds, until the batter is smooth and lump-free.
3. 3
   Scrape down the sides of the blender and pour in 3 tablespoons of melted butter.
4. 4
   Blend it again for a second just to incorporate.
5. 5
   Refrigerate the batter for 1 hour to let it rest.
6. 6
   If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
7. 7
   Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added insurance.
8. 8
   Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess.
9. 9
   Cook for 30 to 45 seconds, until the crepe batter sets.
10. 10
    Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds.
11. 11
    The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going.
12. 12
    If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe.
13. 13
    The crepes should be pliable, not crisp, and lightly brown.
14. 14
    Slide them onto a platter and continue making the crepes until all the batter is used.
15. 15
    Cover the stack of crepes with a towel to keep them from drying out.
16. 16
    Cocoa Crepes: Add 2 tablespoon of cocoa powder and 3 tablespoon of sugar to the blender after you add the flour and salt.
17. 17
    Blend and proceed as above.
18. 18
    Honey-Wheat Crepes: Substitute 1/4 cup whole wheat flour for 1/4 cup all-purpose.
19. 19
    1/4 whole wheat + 3/4 cup all-purpose flour = 1 cup.
20. 20
    Add 1 tablespoon of honey and 1 tablespoon of sugar to the blender after you add the flour and salt.
21. 21
    Blend and proceed as above.
22. 22
    Buckwheat Crepes: Substitute 1/2 cup buckwheat for 1/2 cup all=purpose.
23. 23
    1/2 cup buckwheat + 1/2 cup all-purpose flour = 1 cup.
24. 24
    Add an additional 2 tablespoon of water to the blender because buckwheat flour is coarser than regular flour.
25. 25
    Blend and proceed as above.