*  Exported from  MasterCook  *
                                Crepe Batter
 Recipe By     : Cooking Live Show #CL8863
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           all-purpose flour
      1/2  cup           plus 2 tablespoons water
      1/2  cup           milk
    3      large         eggs
    2      tablespoons   unsalted butter -- melted and cooled,
                         -- plus some for the
                         -- pan
      1/2  teaspoon      salt
 In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, m
 ilk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides 
 down, with a rubber spatula. Transfer the batter into a bowl and let it stand, 
 covered, for 1 hour. The batter may be made up to one day in advance.
 Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is ho
 t but not smoking and remove from heat. Brush the pan as necessary with butter.
  Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into
  the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer
  of batter and return any excess batter to the bowl. Return the pan to the heat
 , loosen the edge of the crepe with a spatula, and cook the crepe until the und
 er side is browned lightly. Turn the crepe, brown the other side lightly and tr
 ansfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic a
 nd stored refrigerated for 3 days or frozen.
 Yield: 20 crepes
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