April 10, 2014
Yields: Approximately 12
¾ cup AP flour
1/8 teaspoon fine salt
¾ cup whole milk
2 tablespoons water
3 large eggs
3 tablespoon unsalted butter, melted and cooled, plus more for the pan
1. Whisk together the flour and salt in a medium bowl. Whisk together the milk, water, eggs and butter in a small bowl. Add the milk mixture to the flour mixture. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
2. Heat a 6-inch nonstick sauté pan over medium-high heat and brush the bottom and sides with melted butter or spray with nonstick cooking spray. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce heat to medium. Ladle 2 ounces of the mixture into the pan, swirling to evenly coat the pan with the mixture. Cook pancake until just set on first side, approximately 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat all steps with the remaining mixture, stacking the pancakes and covering with foil to keep warm.
Check out this video to learn how to make crepes.