Julia Child’s Master Crêpe Recipe
This is the best recipe crêpe I make ! Always just perfect, thin and very tasty.
1 1/2 cup flour
1 cup cold milk
1 cup cold water
4 large eggs
1/2 teaspoon salt
4 tablespoons melted butter, plus more for brushing on pan
1) Put the liquids and salt into the blended jar. Add the flour, then the butter. Cover and blend at top speed for 1 minutes. Refrigerate for at least 2 hours.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter or oil.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Put a plate on a sauce pan filled with water. Add crêpes as they are done on the plate.
Serve with ham, Swiss cheese, nutella, jam, sugar, cinnamon, vanilla ice cream, strawberries etc.