Southern Living
Makes 2 dozen


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4 large eggs
2 cups all-purpose flour
1/4 cup butter or margarine, melted
1 cup cold water
1 cup cold milk
1/2 teaspoon salt


Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.

Place a lightly greased 8-inch nonstick skillet over medium heat until skillet is hot.

Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.

Cook 1 minute or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper.

NOTE: To make ahead, prepare crêpes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

Created date

January 2001