| Ingredients | Image |
1 cup half and half 1 ⅓ cups water 4 tbsp melted butter 4 eggs 2 cups flour 1 tsp salt |
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Put all ingredients in a blender and blend till perfectly smooth. Let rest for at least two hours before cooking.
Choose a frying pan with a flat bottom whose circumference is the size of the crepe you wish; my own 9" pan is perfect for a 5" to 6" crepe. Heat the frying pan over medium high flame. Ladle into the pan just enough batter to coat its flat bottom and rotate the pan in all directions to create a crepe which has no runny, wet spots. Pour off any excess, and trim away the trail of the pancake left from pouring; some experimentation will give you the precise amount to ladle into the pan and subsequent pouring should be unnecessary.
When bubbles appear on the surface of the crepe and it begins to brown at the edges, it is ready to turn; if the pan temperature is correct this should take about thirty seconds. Either turn by flipping, or with your fingers and cook the second side for another thirty or-so seconds.
Remove crepe to a place with the first side cooked down - this so-called public side will be more attractive and will be the side exposed when the crepe is served.
Cook and stack as many crepes as you desire. Remaining batter may be stored in the refrigerator for three or four days.
Crepes may be cooked in advance and stored in a refrigerator or in the freezer. Refrigerated or frozen crêpes may be difficult to separate when ready to use. To facilitate the separation, warm them somewhat.
Use these crepes in any recipe which calls for crêpes salées, or unsweetened crêpes.