Dressings & Sauces
||Mastering the Art of French Cooking - J Child
||I ususlly halve it. This works better than the Food Network one.
1 Cup(s) Cold Water
1 Cup(s) Cold Milk
4 Each(s) Eggs
2 Cup(s) Sifted All purpose flour
4 Tablespoon(s) Melted butter
1/2 Teaspoon(s) Salt
Put the liquid, eggs, and salt into a blender. Add the flour, then the butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to the sides of jar, dislodge with rubber scraper and blend for 2 or 3 seconds more. Cover and refrigerate for at least two hours (an hour is usually long enough...you want the bubbles mostly gone).
The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crêpe, it seems to heavy, beat in a bit of water, a spoonful at a time. (This is what it says in the book, but I'd just stir the water in gently because you don't want the bubbles to return). Your cooked crêpe should be about 1/16" thick.
Oil the pan and put it over moderately high heat (that's medium low on my very hot gas range!) until the pan is just beginning to smoke.
Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant quarter cup of batter into the middle. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any excess batter out). This whole operation takes 2 or 3 seconds.
Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crêpe. Lift its edges with a spatula and if the under side is a nice light brown, the crêpe is ready for turning.
Turn the crêpe using 2 spatulas; or grasp the edges nearest you in fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan. (The flip is fun, but I usually use the fingers. I jerk the pan a bit to make a bit hang over the edge in order to get a grip on it. Do it quick and in a single motion so the crêpe doesn't rip).
Brown lightly for about 1/2 minute on the other side. The second side is rarely more than a spotty brown, and is always kept as the underneath or non-public aspect of the crêpe.