French Crepe Batter
|Milk||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Plain flour||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||2 1⁄2 Tablespoon, melted|
Beat the eggs and add to the milk and water beating either by hand or mixing in an electric blender.
Sift the flour with the salt and gradually add to the egg and milk mixture.
Add the melted butter and blend thoroughly.
If mixing by hand, strain the batter through a sieve to remove any lumps.
Allow to stand for at least an hour before using.
If too thick, add a little more water and mix well.
Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan.
Tip the pan to spread the batter and cook until the top is dry.
Turn over and cook for 15 seconds on the other side.