- 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
How to Make It
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.