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Ingredients, Method & Procedure.

1 cup milk (whole or 2%)

1 cup flour

2 eggs

6 Tbsp water

3 Tbsp unsalted butter, melted (plus more for the pan)

½ tsp salt

1. Blend in a blender until smooth. Refrigerate for at least 2 hours (up to 2 days).

2. Heat an 8-inch nonstick pan over medium heat for about 3 minutes. Brush lightly with butter (it should sizzle if it’s hot enough). Remove the pan from the heat and add 2 ½ Tbsp batter (fill a ¼ cup measure just past halfway). Tilt the pan to coat it evenly with the batter. Cook until spotty brown (about a minute). Peel off the crêpe with a small spatula and flip over and cook on the other side. Stack them on a paper-towel lined plate to cool and then fill them with delicious things.

Posted by :   Art of Delicious   on   Monday, February 6, 2012

Categories :   Breakfast & Brunch   |   Eggs


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