Crepes - eggs

Method

• In a bowl combine eggs and flour with a wire whisk.
• Blend with milk, making sure to eliminate all lumps.
• Add water and butter.
• Batter should have the consistency of light cream.
• Cover with plastic wrap and refrigerate at least an hour or overnight.
• When ready to prepare crepes, check consistency of batter and add additional water if necessary.
• Lightly grease a heavy skillet with a few drops of corn or safflower oil.
• Heat over medium flame until a drop of water sizzles.
• Using a ladle, gently pour about three tablespoons of batter into the pan, swirling the pan quickly so that the entire bottom is covered with the thinnest possible layer of batter.
• Cook for less than one minute, until golden brown.
• Then, using a spatula, flip the crepe and cook the other side for less then 30 seconds.
• It is not necessary to add oil after each crepe is prepared.
• Eat immediately with butter and jam or stack on a plate and store, covered with plastic wrap, in the refrigerator for up to three days to be reheated with a filling of choice later.
• Some fillings like sliced Gruyere or ham may be added to the crepes as the second side is cooking.
• Stuffed crepes should be folded into the center from the top and bottom.