Crepe Batter


Place liquids, eggs and salt into food processor. Add flour and melted butter. Cover and process for one minute. Scrape down sides of work bowl and process for an additional 10 seconds. Refrigerate batter for at least 2 hours.

To cook crepes, heat lightly greased 6 inch skillet over medium high heat, just until it begins to smoke. Remove pan from heat and quickly pour a scant 1/4 cup batter into the pan and tilt to completely cover the pan bottom. Return pan to the heat for one minute. Lift edges of crepe with spatula and quickly turn. Brown second side of crepe for 1/2 minute. Remove to aluminum foil and cool. Crepes can be made ahead and refrigerated or frozen if separated by pieces of waxed paper or plastic wrap. Makes 16-18 crepes.