Crepes are actually quite versatile. Use them as a brunch dish, an appetizer, a main course or a dessert. The filling and the size are completely up to you. I have used this same recipe for years, I hope it works as well for you as it has for me.
Be sure to allow the batter to refrigerate for at least half an hour, to allow the flour particles to absorb the liquid, which will give you a tender crepe. Instant-blending or all-purpose flour may be used, although the former will need less time in the fridge. You may have to experiment with the temperature of your stove top to get the heat right; the crepes must cook through to a golden color without burning.
If you are not using them right away, cool the crepes completely, stack and refrigerate for two days, or freeze them for several weeks. I put a piece of parchment paper or wax paper between each crepe to make sure they don’t stick to one another.
Prep time: 10 minutes to make batter and at least a half an hour to chill.
Cooking time: 30 minutes
Yield: 20 – 5 inch crepes or 10 – 8 inch crepes
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
1. Mix all ingredients until smooth in a blender or with a whisk. Refrigerate for at least 1/2 an hour.
2. Heat an 8-10 inch non-stick frying pan over medium heat. Brush with melted butter.
3. Pour 2-3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn or flip over with a thin spatula and cook briefly on the other side.
4. Cool on a rack or plate(with pieces of parchment or wax paper between them) as you finish making the rest. Serve as desired. These crepes can be used in either a sweet or savory recipe.