Crepes

Even more versatile and easier than an omelette.
1. Crepes can be made ahead and stored in refrigerator or freezer
2. the batter keeps for several days in fridge
3. Cooked crepes can be frozen filled or unfilled for months
4. Crepes can be used for any meal as an entree and also as a dessert

Basic Crepes
Makes 15 7" crepes

1 c. cold water
1 c. cold milk
4 eggs
1/2 t. salt
2 c. sifted all purpose flour
4 T. milted butter

Blender method of mixing- put in liquid ingredients, add dry ingredients
Blend at top speed until smooth

With rotary egg beater or electric mixer put all ingredients in bowl and mix until smooth.

Refrigerate at least 2 hours, preferably overnight. You will need to add more liquid -- it should be the consistency of heavy cream. put crepe pan on moderate heat, brush with oil and heat until drop of water sizzles.

Use some kind of ladle or cup so that you put the same amount of batter in pan each time. Make a test crepe to determine the proper amount of batter for size of pan, and to see of batter is proper consistency.
Put batter in pan and tilt quickly to cover bottom of pan in as thin a cover as possible.

Cook about 1 minute on one side, turn and cook about 30 seconds on bottom side.

Place in stack with the same side up. (the first side cooked is the best looking and is called the outside.

Folding crepes ( first side is right side)
Stacked, folded in thirds, rolled, wedges, pockets

SIze of serving
Entree crepes usually require 2 per serving
dessert crepes - 2 filled or 3 wedges