CREPE BATTER - JULIA CHILD

CREPE BATTER - JULIA CHILD image

Categories Cheese

Number Of Ingredients 6

1 cup flour (Wondra or instant blending preferred but all purpose can be used)
2/3 c milk
2/3 c. water
3 large eggs
1/4 t. salt
3 T. melted butter

Steps:

Put liquids, eggs, salt into blender jar. Add flour, then butter. Cover and blend at top speed for l minute. If bits of flour adhere to sides of jar, use rubber scraper and blend for 2 or 3 seconds longer. Batter should be a very light cream, just thick enough to coat a spoon. Add a few drops of water if too thick. Put liquids, eggs, salt into blender jar. Add flour, then butter. Cover and blend at top speed for 1 minutes. If bits of flour adhere to sides, use rubber scraper and blend for 2 or 3 seconds longer. Batter should be very light cream, just thick enough to coat spoon. Add few drops water if too thick. Set in frig for 10 minutes or several hours if all purpose flour was used Heat small teflon frying pan until drops of water sizzle on surface. Brush lightly with little butter (usually not necessary after first one) and pour 2-3 T. (use ladle) into side of pan while tilted. Want to just cover the bottom of the skillet quickly. Cook for 30 seconds or so until nicely browned. Turn and cook 10 -15 seconds more. Second side is never as pretty. Cool completely on cake rack (5 minutes or so). When dry but not brittle stack together in groups of 6 -8 with wax paper between and place in plastic bag. Can keep 2-3 days in frig or freeze. Thaw at room temp.