Savory Crepes - flour

Method

• Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl.
• Continue whisking until you have a smooth batter.
• Add the remaining cup of milk and stir well to combine.
• Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
• Melt the butter in a small saucepan over medium heat.
• Just before you are ready to make the crepes, whisk in the melted butter.
• The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
• Heat a 9-inch non-stick skillet or crepe pan over medium heat.
• Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
• Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan.
• Hold the pan with 1 hand and pour the batter in with the other.
• Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe.
• Pour off any excess batter.
• Try not to leave any holes.
• After the first few crepes you will know exactly how much batter your pan will hold.
• Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds.
• Flip the crepe using a small spatula and your fingers.
• Cook on the second side for another 10 to 15 seconds.
• The second side will not be as evenly browned as the first side.
• Remove the pan from the heat and invert it over a warm plate to stack the crepes.
• Keep warm until ready to use.
• Continue making crepes with remaining batter, adjusting the heat as needed.
• If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator.
• Crepes can be refrigerated for up to 2 days or frozen for several months.
• Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm.
• Fill with your favorite filling.