Braden Family Cookbook
BASIC CREPES RECIPE C.B. original
(Probably wrong place, but hell, crepes is crepes!!)
MAKES 14‑15 CREPES, ½ RECIPE MAKES 7 CREPES
Melt butter in 10" omelet pan or 8" crepe pan and set aside.
In bowl beat eggs, milk, water, and melted butter together with beater.
Blend in flour, salt until mixture is smooth.
On med‑high heat, heat buttered omelet pan until just hot enough to sizzle a drop of water. For each crepe pour a scant 1/4 c batter into pan rotating pan as batter is poured. Cook until lightly browned on bottom ( or if preferred turn and cook other side) stack between sheets of paper toweling or waxed paper until ready to use. (stacked crepes may be wrapped in foil and frozen)
note: crepes should set to a thin lacy pancake almost immediately. If there is too much batter, pour off at once, if there are holes, patch with a drop of batter.