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Savory Crepe Batter
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1 cup all purpose flour
3/4 cup cold water
1/2 cup cold milk
3 tablespoons butter, melted
1/4 teaspoon salt
2 tablespoons olive oil for cooking crepes
Yield: 14-16 8-inch crepes
Measure flour, water, milk, eggs, butter and salt into a blender or a mixing bowl. Blend or whisk until smooth. Cover and refrigerate the batter for 15-30. When ready to cook the crepes, add about ¼ cup more cold water to thin the batter to the consistency of heavy cream.
Select a very well seasoned skillet or a 10" non-stick fry pan for best results. Heat the pan over medium-high heat and add a few drops of olive oil. Lift the pan from the heat and ladle about ¼ cup of batter into the center of your pan. Quickly tilt the pan in all directions so the batter forms a thin, lacy pancake. Cook the crepe for 30-40 seconds until the edges curl and brown slightly. Flip the crepe over with a flexible spatula or nimble fingers and cook the second side about 15 seconds, until spotted with brown and dry. Remove from the pan. Stack crepes on top of each other as you cook to keep them warm.
If, towards the bottom of the bowl, the batter becomes thick and the crepes do not have tiny, lacy bubbles around the outside rim, add another teaspoon of water and continue cooking.
When making the crepes ahead or to freeze, stack them with a sheet of film wrap or paper towels in between. You may store crepes in a Ziplock bag overnight. The finished crepes can be frozen for several weeks when wrapped well.
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