Savory Crepes

To make the batter by hand, sift the flour and salt together in a medium mixing bowl. In a separate bowl, combine the milk, eggs, water, and melted butter and whisk them gradually into the flour. Pass the batter through a fine strainer or sieve. It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable. Makes sixteen to twenty 6- to 7-inch crepes or twelve to sixteen 9- to 10-inch crepes.

2 large eggs
1 cup whole milk
6 tablespoons water
1 cup bleached all-purpose flour
1/2 teaspoon table salt
3 tablespoons unsalted butter , melted, plus extra for brushing pan

1. Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.

2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.

3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)

Source: Cooks Illustrated