1 cups all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt
In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons
water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber
spatula scrape down the sides of the container, and blend the batter for 20
seconds more. Transfer the batter to a bowl and let it stand, covered, for about
an hour. The batter may be made 1 day in advance and kept covered and chilled.
If necessary, add more milk by tablespoonfuls to batter to thin to consistency of
heavy whipping cream. Heat 8inch diameter nonstick skillet over medium high heat.
Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat
bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula,
about 45 seconds. Turn and cook until brown spots appear on second side, about
30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing
skillet with butter and stacking crepes on plate.