|Flour||2 Cup (32 tbs)|
|Eggs||4 , lightly beaten|
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon (adjust quantity as needed)|
Sift the flour and salt into a mixing bowl.
Gradually beat in the eggs with a wire whisk.
Add liquids a little at a time, beating after each addition.
When batter is smooth, stir in the butter.
Let batter stand in the refrigerator two to three hours.
Heat a crepe pan or a small iron skillet and brush lightly with the oil.
When the skillet is hot and the film of oil almost smoking, pour in three or four tablespoons of batter, tipping the skillet in all directions so that batter forms a single layer.
If there is too much batter, it may be poured back into the bowl.
The important thing in making crepes is the timing.
The batter must be poured and tilted in seconds.
Let the crepe cook about forty five seconds, shaking the pan so that it does not stick.
When crepe is golden brown, turn it over.Cook the other side about thirty seconds, so it is barely brown, if at all.
Slip the crepe onto a plate and keep it warm.
The crepes should be about one sixteenth of an inch thick.
If they are too thick, the batter may be thinned with additional milk or water.
Brush the skillet with more oil and repeat process until all batter is used.