The cover of the Tri-City Herald's Food & Wine section Aug. 12 will feature spectacular summer salads. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Start to finish: 45 minutes (15 minutes active)
Makes twenty 5-inch or ten 8-inch crepes
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1 cup all-purpose flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on the pan
In a blender or food processor, combine all ingredients and blend until smooth. Refrigerate for 30 minutes.
Heat a 5- to 8-inch crepe pan or nonstick skillet over medium-high until drops of water dropped onto it dance. Brush the pan lightly with melted butter. Pour in 2 to 3 tablespoons of batter and tilt the pan in all directions to cover the bottom evenly.
Cook for about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
Cool the finished crepe on a rack while repeating the process with remaining batter. When cooled, crepes can be stacked and refrigerated for 2 days or frozen for several weeks.
Recipe adapted from Julia Child's Julia's Kitchen Wisdom, Knopf, 2009.