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Crêpes

Yield Makes 2 dozen

Ingredients

  • 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

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

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

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

  4. 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.

  5. 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.