These basic crepes can be used immediately or prepared ahead.
Makes about 15 crepes.
Fresh parsley, finely chopped (optional)
Beat eggs in a medium bowl. Blend in milk and water.
Add salt and flour. Stir to moisten, add the melted butter,
in a thin stream, and beat about 2
minutes until smooth. Or put all ingredients in a blender and
blend 5 seconds. Scrape sides and blend 30 more seconds until smooth. Pour
batter into a glass measuring cup. Cover and refrigerate at least 1 hour for improved body. Stir before cooking, add the chopped parsley and a bit more milk if it seems
Technique.... How to cook the crepes. Put a small amount of
oil or clarified butter into a 8-inch [20 cm], slope-sided skillet or crepe pan.
Heat over medium to medium high heat. Pour off any
oil that will run off. For easy pouring use a ladle
to pour in 1/4 cup [50 mL] of batter for each crepe, swirling and
tilting skillet to cover bottom evenly. Return to heat. Cook
about 1 minute or until top of crepe is dry and edges are browned
and slightly curled. With a fork, pull edge of crepe away from
skillet, pick up with fingers and turn. Or tilt and shake
skillet to slide edge of crepe just beyond rim and flip crepe.
Cook other side 3 or 4 seconds. Invert pan over a clean
towel. Stack crepes, use immediately, or covered will keep
two hours at room temperature, or up to 3 days in the
refrigerator. To freeze, wrap each crepe in plastic wrap
and wrap again in aluminum foil. .