Crêpes

Name: Crêpes
Ingredients: 4 large eggs; 2 cups all-purpose flour; 1/4 cup butter or margarine, melted; 1 cup cold water; 1 cup cold milk; 1/2 teaspoon salt

6 ingredients

5 steps

Ingredients

4 large eggs
2 cups all-purpose flour
1/4 cup butter or margarine, melted
1 cup cold water
1 cup cold milk
1/2 teaspoon salt

Directions

1

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
2

Place a lightly greased 8-inch nonstick skillet over medium heat until skillet is hot.
3

Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.
4

Cook 1 minute or until crepe can be shaken loose from skillet. Turn crepe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper.
5

NOTE: To make ahead, prepare crepes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.