MAGGIANO'S LITTLE ITALY'S CREPES
Steps:
- The Maggiano's chefs note that the batter's resting time allows the bubbles to subside so the crepes will be less likely to tear during cooking. If batter thickens too much during resting, add water, a tablespoon at a time, to thin the batter so it pours evenly. In the jar of a blender, make batter by combining flour, milk, water, eggs and melted butter. Blend for 10 seconds. Refrigerate batter for 1 hour. When ready to make crepes, heat an 8-inch nonstick skillet over medium-high heat. Brush on just enough butter to lightly coat the bottom. When skillet is hot, pour in 2 tablespoons batter and swirl skillet quickly to evenly spread the batter. Cook crepe until first side is lightly browned, about 30 seconds, and then using a thin spatula, flip the crepe. Cook 10 seconds on second side and then remove crepe to a work surface and allow to cool. Continue until all batter has been used. Once crepes are cooled, they can be refrigerated and stored for up to 2 days. Bring to room temperature before using.
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