Crepes - flour

Method

• In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds.
• Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more.
• Transfer the batter to a bowl and let it stand, covered, for 1 hour.
• (The batter may be made up to 1 day in advance and kept covered and chilled)
• Yield: Enough batter for about 20 crepes
• TO MAKE CREPES: Melted unsalted butter for brushing the pan Crepe batter (recipe above)
• Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
• Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat.
• Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan.
• Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly.
• Turn the crepe, brown the other side lightly and transfer the crepe to a plate.
• Make crepes with remaining batter in the same manner, brushing with butter as necessary.
• (The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.)