Crepe Shell

Process	Instructions
1. Measure	Measure flour, sugar and salt together in a mixing bowl. Add milk, eggs and water.
2. Stir	Using a wire whip stir until smooth.
3. Add	Add melted butter, stir until smooth.
4. Store	Pour through a sieve into a clean container and store two hours in the refrigerator.
5. Prepare	Preheat a Crepe pan or a non-stick skillet over medium heat.
6. Measure	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 .
7. Cook	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.
8 Store	Store stacked on a plate. Cover with plastic wrap to keep them moist.
Variations:	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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The French Pastry Chef	Crepe Shell
Base Formulas
Class: Shell	Batch Size: 12	Storage Conditions: Use Fresh or Refrigerate
Photograph: YES

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