Measure flour, sugar and salt together in a mixing
bowl. Add milk, eggs and water.
|
| Using a wire whip stir until smooth. |
| Add melted butter, stir until smooth. |
| Pour through a sieve into a clean container and store
two hours in the refrigerator. |
| Preheat a Crepe pan or a non-stick skillet over medium
heat. |
| Using a 1/4 cup measure, pour 2 ounces of batter into
the heated pan, quickly swirl the pan about to cause the liquid batter
to run out to the edges of the pan . Forming a round 7" crepe . |
| Cook about 2 minutes on the first side, until batter
is dry looking, flip over and cook another 30 seconds or so, on the
second side. |
| Store stacked on a plate. Cover with plastic wrap to
keep them moist. |
| Use immediate for dinner crepes, or store in the refrigerator
until ready for use. Separate with small squares of waxed paper for
longer storage. |
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