What you need
Flour (1 cup)
Milk (1/2 cup)
Water (1/2 cup)
Salt (1/4 tspn)
Butter (2 tblspn, approx 4 thin slices) (plus more for pan)
How to do it
Mix everything in a bowl until no (or an acceptable number of) lumps remain. Heat frying pan over slightly above medium heat (6 out of 9). Wait until hot. Melt butter in pan, spreading it around until surface of pan is covered. Pour off extra -- bottom of pan should have lot of butter, because this gives crepe better flavor, but don't want a pool of liquid butter because this makes the surface of the crepe wrinkled and ugly.
Pour batter into pan until you have a blob whose diameter is a bit less than half the diameter of pan. Shake the pan and/or make swirling motions with it to spread batter out; try to spread it until it is translucent, and it can't be spread out any thinner (you have only a short time before it sticks). The result should be smaller than the pan so that there is room to insert spatula to flip.
Cook until edges get a bit brown. Flip. Cook until looks right.
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